Italian for “angel hair” (which this pasta is also called), this term describes a long, delicate, extremely thin noodle. Because they are so fine, capelli d’angelo must be served either in a very light sauce or in a simple broth.
Italian for “angel hair” (which this pasta is also called), this term describes a long, delicate, extremely thin noodle. Because they are so fine, capelli d’angelo must be served either in a very light sauce or in a simple broth.