Capellini pasta (Spanish: Capellini) is one of many varieties of pasta. Translated cappellini means "thin hair." In appearance, it resembles spaghetti, the same long, only much thinner.
The diameter of the cappellini is only 0.88 mm, of all the varieties of Italian pasta - this is the thinnest. This product is prepared from high quality whole wheat flour, therefore it has a beautiful golden color.
Pay Attention! Capellini is a pasta record holder for quick cooking. Due to the fact that this paste is incredibly thin, it takes 3 minutes to cook, and it is very convenient.
Although it seems that Capellini is very fragile, but it is not. During cooking, they do not boil and ideally retain their shape.
Italians share two types of famous pasta, the first Capelli d’angelo (angel hairs), and the second Capelvenere (Venus hair). A feature of Capellini is not only the appearance, but also a refined, delicate taste.
Interesting! Capellini pastry dough is kneaded in spring or mineral water.
Composition and useful properties
It is impossible to get better from this Italian pasta. Coarse flour pasta is slowly digested, quickly creates a feeling of satiety, which allows you not to overeat.
Fiber, which is part of the composition, helps to normalize the processes of digestion and natural cleansing of the body. B and E vitamins, choline, magnesium, potassium, iron, sodium, calcium, phosphorus are also included in the paste.
From Spanish pasta you can cook an independent dish, homemade cakes, casseroles, lasagna, a variety of soups. Most often, cappellini season with a variety of light sauces: cheese, cream, tomato, pesto, salsa verde. Capellini “nests” look very impressive; they are usually stuffed with different fillings or watered with sauce.
- champignons - 150 g
- small onion - 1 pc.,
- butter 20 - 30 g,
- dill (chopped) - 1 tsp,
- flour - 1 tablespoon,
- cream (10-15%) - 50 ml,
- water - 500 ml
Mushrooms should be washed and cut into thin slices.
Melt the butter in a saucepan, fry the mushrooms, and then pour in the water.
Whole peeled onions, add to the mushrooms, salt, pepper, cook over low heat. Pour part of the broth and cool a little. The remaining broth in the saucepan continue to boil. Wait for excess fluid to boil out (consistency should be thick).
Add flour to the cast broth - so that lumps do not turn out, you need to constantly stir.
- Mix both broths.
- Remove onion and add dill.
- Cook constantly stirring until thickened.
- Let the sauce cool, then add the cream.
- Boil the cappellini paste in salted water.
- While the pasta is boiling, boil the sauce again and pour the ready-made cappellini in it.
Ingredients for “Capellini with Sour Cream and Mushroom Sauce”:
- Pasta / Pasta (cappellini, 3 bundles thick with a thumb)
- Hard cheese (which one you like, but hard varieties (I usually take regular Dutch)) - 50 g
- Mushrooms (large champignons (or porcini, boletus, boletus - i.e. large and fleshy)) - 6 pcs.
- Sour cream (if you like when there is a lot of sauce, put 3 times more (for my husband I make less sour cream .. he is not a fan when something accidentally sprinkles on clothes)) - 5 tbsp. l
- Black pepper (to taste (I pepper twice))
- Salt (to taste)
- Vegetable oil (for frying) - 2 tbsp. l
- Onion (small) - 1
Time for preparing: 15 minutes
Servings Per Container: 1
Recipe "Capellini with sour cream and mushroom sauce":
We put water in a pan for cooking the cappellini. At this time, wash the mushrooms (or other mushrooms of your choice) and cut them into fairly flat small plates 3 mm thick. I get (large champignons) twice in half and along with a step of 3 mm. We cut the onion in half and along, with the same step, then even across - we get small stripes about 1 cm long. We send mushrooms and onions to the pan, pour oil, salt, and pepper. First let the fire be large, as you will see that the mushrooms become golden, reduce to small, mix and salt and pepper again. Do not be afraid to salt and pepper, sour cream will take on some of the spices and will not be too salty))
At this moment, water usually boils in me, pour in capellini (if you cook in a small bowl, you can break them in half, it’s more convenient to eat and no one will guess that they are broken). After 3-4 minutes, we overturn the contents of the pan into a colander and put it under cold water. Now add the sour cream to the mushrooms and turn off the pan. Rub the cheese on a fine grater. Serve the dish: put the cappellini on a large plate with a thin layer, sprinkle with cheese on top and pour (add) sour cream and mushroom sauce, for a minute in the microwave and you're done! If you don’t have a microwave, just don’t rinse the cappellini; cheese will melt from their heat.
P. s. in my picture the sauce has leaked under the cappellini and it seems that there are only mushrooms, but this is not so! when you wind this yummy on a fork, you can immediately feel the sauce))