Capellini (literally “thin hair”) is a delicate long cut of pasta not even a millimetre in diameter.
The next best thing to fresh pasta, Rustichella pasta is in a category all its own. Using the highest quality durum wheat semolina and bronze extrusion, Rustichella dries their pasta for 40-60 hours at low temperatures. Allowing the pasta to slow dry preserves the natural essence and texture of the pasta.
Due to its delicate shape capellini can not support the weight of heavier meat sauces and is best paired with olive oil based sauces like “aglio e olio” (garlic and extra virgin olive oil) or pesto.
Durum wheat semolina flour, water.
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