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Pasta · Pasta shape · Short entry

Capellini

Very fine long strands — 'little hairs'. Cooked in moments; best in broth or with the lightest sauces.

Capellini — editorial illustration

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Pasta shape

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Sources

  1. Encyclopedia of Pasta — Oretta Zanini De Vita, trans. Maureen B. Fant (University of California Press), 2009 to verify

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