Benedetto Cavalieri Capellini d’Angelo is a delicate, fine angel hair pasta made from durum wheat semolina sourced from the hills of Southern Italy. Much thinner than spaghetti, capellini is known for its light, elegant texture and quick cooking time.
The wheat used for Benedetto Cavalieri pasta is grown without chemical fertilizers, then slowly kneaded and extruded through special bronze dies. This traditional process creates a slightly rough surface that allows sauces to cling naturally. The pasta is dried at low temperatures for approximately 40 hours — a method that preserves the wheat’s flavor and nutritional integrity while enhancing its structure.
Unlike industrial pasta, which appears smooth and glossy, artisanal pasta like Cavalieri’s has a more porous texture and retains natural starch on the surface. This results in better sauce adhesion and a more balanced, refined taste.
Because of its fine structure, capellini is best suited for lighter preparations and delicate sauces, including:
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Simple tomato and basil sauce
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Garlic and olive oil (aglio e olio)
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Fresh seafood sauces
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Light lemon and herb dressings
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Broth-based preparations
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Fresh cherry tomato and olive oil combinations
Due to its thinness, capellini pairs best with sauces that are smooth and light rather than thick or heavy ragùs