Angel hair pasta or ‘Capelli d’angelo’ has been popular in Italy since the 14th century. It is the finest of all the long pastas and because of its fragility, is often coiled into nests to dry.
Because we make small batches of pasta at a time, you can also order it from The Pasta Maker fresh and in a wide selection of flavours. For example: fresh dill, basil, basil pesto, mixed herbs, spinach and garlic, sun dried tomato and porchini are some of the most popular.
Angel hair pasta can be a bit tricky to prepare whether fresh or previously dried. So here is how to cook our angel hair pasta for the best results every time.
- Bring a pot of lightly salted water to a rolling boil.
- Add the angel hair pasta, stir using a fork to separate and check for doneness within 30 seconds or when the water comes back up to a boil.
- Drain and immediately drizzle with a little extra virgin olive oil to avoid it sticking together. Alternatively, add it to your chosen sauce immediately and toss gently to combine.