Giant Eagle
Angel Hair Pasta
What it is
Angel hair pasta, also known as capellini, is a very thin, delicate strand of pasta. It is made from durum wheat semolina and water, just like other dried pasta varieties. Its thinness means it cooks very quickly, making it a convenient choice for busy weeknights. This pasta is often sold in nests or bundles, making it easy to measure out portions. The fine strands absorb sauces readily, creating a well-coated dish.
How people cook with it
This pasta is ideal for light and quick meals. It pairs well with a variety of sauces and ingredients.
- Quick weeknight dinners
- Light pasta salads
- With delicate seafood sauces
- As a base for brothy soups
To cook angel hair pasta, bring a large pot of salted water to a rolling boil. Add the pasta gently, ensuring it is fully submerged. Because it is so thin, it cooks very rapidly, often in as little as 3 to 5 minutes. Stir occasionally to prevent sticking. Once al dente, drain the pasta immediately. It is best served right away with your chosen sauce, as it can become mushy if overcooked or left sitting.
How it differs from similar foods
Angel hair pasta is significantly thinner than spaghetti or linguine. This thinness results in a much shorter cooking time and a more delicate texture. It also absorbs sauces more quickly and can be overwhelmed by very heavy or chunky sauces, making it better suited for lighter preparations.
Who it is for
Home cooks looking for fast and versatile pasta options will appreciate angel hair pasta.
How to keep the rest
Store uncooked angel hair pasta in a cool, dry place, such as a pantry, in its original packaging or an airtight container. Once cooked, it should be refrigerated and consumed within a day or two. Leftovers can be reheated gently with a little water or sauce.