Capellini, also known as angel hair, is the thinnest of all long pasta shapes, and the delicate strands go best with light sauces and/or seafood. Also a longtime favorite for children, capellini is frequently served (broken) in soup or tossed with just butter and Parmigiano-Reggiano.
About the Producer: In 1929, Gaetano Sergiacomo started making rustic pasta using the whole wheat flour produced at his family’s stone mill in the small town of Penne in Abruzzo. In 1981, his daughter, Nicolina Peduzzi, decided to revive the pastificio (pasta factory), naming the new product line Rustichella d’Abruzzo. Soon after, Nicolina’s adult children Gianluigi and Stefania joined the family business, and within a few years, the small pastificio had grown into one of the most extensive artisanal pasta lines in Italy. Today, Rustichella d’Abruzzo offers a diverse selection of pasta, pasta sauce, holiday goods and more.