Capellini pasta is a very long, very thin Italian pasta. It cooks in about 3 to 4 minutes, so timing matters a lot. Its delicate strands suit light sauces better than heavy meat ragu.
What Is Capellini Pasta?
Capellini pasta is a long, thin Italian pasta that looks like spaghetti but is much narrower, at 0.85 to 0.92 mm across. The name comes from the Italian word for hair, so capellini translates to “little hairs.” According to the Wikipedia entry on capellini, the pasta is made as long, thin strands and Italy is its place of origin.
Because capellini pasta is so thin, it needs sauces that coat the strands without weighing them down. Shoppers will see it sold as straight strands and as nests, and the pasta inside is the same either way.
The strand is also old. Wikipedia notes that its thinner relative, angel hair, has been popular in Italy since at least the 14th century, so the thin-pasta tradition goes back a long way.
Capellini vs Angel Hair: What Actually Differs
Capellini and angel hair differ by less than a tenth of a millimeter, and in the US the two names usually mean the same pasta.
| Attribute | Capellini | Angel hair (capelli d’angelo) |
|---|---|---|
| Diameter | 0.85 to 0.92 mm | 0.78 to 0.88 mm |
| Italian meaning | “Little hairs” | “Angel hair” |
| Common packaging | Strands and nests | Often sold in nest-like shapes |
Wikipedia describes capellini as a very thin spaghetti, and that description fits both pastas. The full capellini vs angel hair guide compares them in detail. The gap is small enough that most cooks will not notice it on the plate. In Italy, capellini is traditionally a bit thicker than angel hair, according to DeLallo, the brand that sells both styles. Thinner strands overcook faster, so the real difference shows up in the pot, not on the label. Vermicelli sits just above this thin range under US rules, which the vermicelli size guide explains.
How Long to Cook Capellini Pasta
Capellini pasta cooks in about 3 to 4 minutes, so start tasting at the low end of that range. DeLallo lists the same 3 to 4 minute window in its own capellini guide.
- Bring a large pot of salted water to a rolling boil.
- Add the capellini and stir right away so the strands do not clump.
- Taste a strand after three minutes and check for a firm bite.
- Drain as soon as it is al dente and toss it with the sauce straight away.
| Type | Cook time | First check |
|---|---|---|
| Dried capellini (DeLallo) | 3 to 4 minutes | At 3 minutes |
| Fresh homemade capellini | 90 seconds to 3 minutes | After 90 seconds |
Packages usually print their own time, so follow that as well. The strands are so fine that the gap between firm and mushy can be a matter of seconds, and overcooking is the most common mistake with this pasta.
Best Sauces for Capellini Pasta
Capellini pasta works best with light sauces that cling to the strands. DeLallo’s guide to capellini names butter, olive oil and garlic, seafood and tomato sauces as good matches.
- Butter, olive oil and garlic
- Fresh tomato sauce, including pomodoro (see how to make marinara sauce at home)
- Olive oil and lemon
- Simple Parmesan cheese sauce
- Zesty pesto
- Seafood and seasonal vegetables in a light, primavera-style sauce
A heavy meat ragu tends to bury thin strands. For that kind of sauce, a wider shape such as pappardelle pasta holds up better.
Capellini Substitutes
Spaghettini is the closest substitute for capellini, because it has the same long shape but is a little thicker. DeLallo describes it as thicker than capellini but thinner than spaghetti.
Angel hair is the other easy swap, since its width is nearly identical. Spaghetti pasta works in a pinch, but it is wider, so it needs a little more time in the pot.
If you cannot find spaghettini, look for thin spaghetti from the same brand line and check its package time. A slightly thicker strand needs a slightly longer cook, so keep the same tasting habit and drain at the first firm bite.
- Spaghettini: closest match, slightly thicker
- Angel hair: nearly the same width
- Spaghetti: longer and thicker, so expect a heavier bite
Making Homemade Capellini Pasta
A popular home recipe mixes 115 grams of 00 or all-purpose flour, 100 grams of semolina, two whole eggs and one yolk, then rests the dough for 30 minutes. Recipes vary, so treat this as one example.
- Mix the flour and semolina, make a well in the center, and add the eggs and yolk.
- Knead until smooth, wrap the dough, and let it rest at room temperature for 30 minutes.
- Roll the dough very thin, dust it with semolina, and cut it into long strands.
- Cook in boiling salted water and start checking after 90 seconds.
Fresh strands usually take between 90 seconds and 3 minutes, depending on how thin you roll them. Treat 90 seconds as the first check, not the finish line.
Most problems with homemade capellini come from three habits. Dough that is not rested stays tough and fights the rolling pin. Strands that are not dusted with semolina stick together in a tangled mass. Strands rolled too thick turn into a heavier noodle than the shape you wanted. If you would rather cut a wider fresh noodle, tagliolini is cut about 2 to 3 mm wide, while linguine is about 4 mm wide.
Frequently Asked Questions
Is capellini pasta the same as angel hair?
Almost. Capellini pasta measures 0.85 to 0.92 mm and angel hair measures 0.78 to 0.88 mm, so the gap is less than a tenth of a millimeter. In the US, the names usually refer to the same pasta, and the same cooking habits work for both.
How long does capellini pasta take to cook?
Dried capellini pasta usually cooks in about 3 to 4 minutes, according to DeLallo. Always check the package, and start tasting at the low end of the range, because thin strands can overcook quickly.
What is the best substitute for capellini pasta?
Spaghettini is the closest substitute, since it is long and round like capellini but slightly thicker. Angel hair also works well because its width is nearly identical, so the same sauces suit both.
Can you serve capellini pasta with meat sauce?
It is better with light sauces. Thin strands can get lost under a heavy meat sauce, so a wider pasta such as pappardelle is a better match for ragu. Capellini works best when the sauce coats the strands rather than sits on top of them.
How do you keep homemade capellini pasta from sticking?
Dust the cut strands with semolina and cook them soon after cutting. The dusting keeps thin strands from clumping before they reach the pot, and stirring in the first minute of cooking separates any that stick.
What does capellini mean in Italian?
Capellini means “little hairs” in Italian, which describes how thin the strands are. Angel hair, or capelli d’angelo, means “angel hair.”
What sauce goes with capellini pasta?
Light sauces suit it best, such as butter, olive oil and garlic, olive oil and lemon, fresh tomato, a simple Parmesan sauce, pesto, or seafood and seasonal vegetables.
How long does fresh capellini take to cook?
Fresh homemade capellini takes 90 seconds to 3 minutes, depending on how thin you roll it. Check after 90 seconds, because fresh strands cook much faster than dried ones.
If you want a quick plate, cook a box of capellini pasta with lemon, olive oil and garlic, and reserve a little of the cooking water to loosen the sauce. Keep a timer ready, because the thinner the strand, the less room there is for error. Taste early, drain at the first firm bite, and toss the pasta straight into the sauce. Have the sauce hot in the pan and the serving bowl warm before the strands go in, so nothing waits once the pasta is ready.