Some 17th century texts mention this type of pasta. It was a size used by nuns for the sick or for new mothers. The origin of this dish is from Ciociaria.
When the broth is homemade and not industrial, it becomes an excellent dish!

Capellini (called Angel Hair) in broth

  • Preparation time: 60 minutes
  • Ingredients for 4 servings
  • Difficulty: Easy recipe

  • Ingredients
  • 1 liter of broth
  • For the capellini:
  • 5 oz (150 grams) of all-purpose flour
  • 1 egg
  • 1 egg yolk
  1. Instructions
  2. To prepare the capellini, pour the flour onto the pastry board, make a hole in the center, and pour in the eggs once you have lightly beaten them. Knead until the mixture is very smooth. Cover with cellophane and let it rest at room temperature for an hour.
  3. Roll out the dough with the dough sheeter to a thickness of one millimeter. Leave the sheets to dry on a surface sprinkled with flour for about half an hour.
  4. At this point, fold the sheets and cut them very thinly with a knife.
  5. Heat the broth in a saucepan and add salt. When boiling, toss in the pasta. Cook for a couple of minutes.
  6. Serve the capellini in broth with grated Parmesan.

Tips to ensure the success of the dish:

  • For the meat broth recipe, see here
  • Always salt the broth at the end.
  • To leave the broth nice and clear, it is better to cook the capellini in a saucepan containing some broth, then drain them and add them to the serving broth.