Capellini are finer than spaghettini -- about 1/32 of an inch in diameter (less than a mm), and cook very quickly -- 3 minutes. They work nicely with liquid sauces, for example aglio e olio, or creamy sauces, and there are people who serve them in broth. In terms of substitutions, taglierini or the finest of fettuccine.
A recipe for 4: Capellini alla Crema di Prezzemolo, or Capellini with Parsley Cream
In the meantime, wilt the onion in a pan with a little water and the wine, then blend the mixture with the cream and check seasoning. Heat the cream and add the minced parsley, timing things so you reach this step when the pasta is ready to be drained. Drain the pasta, stir the sauce into it, garnish with the reserved parsley sprigs, and serve with grated Parmigiano on the side.
More About Pasta Shapes
A recipe for 4: Capellini alla Crema di Prezzemolo, or Capellini with Parsley Cream
- 14 ounces (340 g) capellini
- An onion, minced
- A bunch of parsley, with the prettiest sprigs set aside and the remainder minced
- 1/2 cup dry white wine
- 1/3 cup heavy cream
- Salt & white pepper to taste
- Grated Parmigiano
In the meantime, wilt the onion in a pan with a little water and the wine, then blend the mixture with the cream and check seasoning. Heat the cream and add the minced parsley, timing things so you reach this step when the pasta is ready to be drained. Drain the pasta, stir the sauce into it, garnish with the reserved parsley sprigs, and serve with grated Parmigiano on the side.
More About Pasta Shapes