Capellini is a type of pasta with long, thin yellow noodles, nicknamed Angel Hair.
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| Capellini is considered the most delicate of all pastas, nicknamed "angel hair". Capellini is famous for its small, thin, golden noodles that attract diners to the last bite. Photo: Foodnetworks. |
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| This dish is served with a light sauce and vegetables and is a traditional dish that often appears on the dining tables of families and small restaurants throughout Italy. Capellini has the same shape as spaghetti noodles but is brighter yellow in color. Photo: Tastykitchen. |
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| Besides Capellini, Italy is also famous for many other types of pasta such as spaghetti (a type of long, round tube noodle) or macaroni (commonly known as macaroni), farfalle (a type of noodle shaped like fluttering butterflies)... Photo: Aeter. |
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| In the 15th century, the price of fresh food increased, pasta gradually became a popular dish and could be found in every street stall. At that time, people ate pasta with grated cheese and ate it with their hands. After King Ferdinand ate this dish with a fork, people learned to do the same. It was not until the 19th century that people used tomato sauce to eat these pasta dishes. Photo: FNDTV. |
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| There are hundreds of different types of pasta, depending on the shape of the noodles. The main color of pasta is still yellow, but people have used additional ingredients to create other colors such as black, red, yellow... Photo: Foodpresso. |
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| However, pasta is still mainly divided into 4 types: long and round noodles, tubular types (commonly called macaroni), types with special shapes (wheel-shaped, butterfly-shaped...) and types with fillings. Pasta with fillings is usually rolled thinly and then the filling is put in the middle and rolled up, looking quite similar to dumplings. The two types with typical fillings are Ravioli and Gnocchi, made from mashed potatoes and flour. Photo: Allrecipes. |
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| Among pasta types, spaghetti is the most famous name outside of Italy. Photo: Omamamia. |
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| Not all pastas are meant to be served with the same sauce. Thick pastas should be served with thick sauces, small pastas with light sauces, and pastas with sauces rich in vegetables. Photo: Italypasta. |
According to Vnexpress.net
