Capellini vs Spaghetti

By | February 22, 2018

Pasta is a staple food originated from Italy and made from durum wheat semolina mixed with water and kneads into various shapes. It is commonly shaped into noodle-like form, pasta has so many variants divided into long pasta, flat or ribbon cut pasta, short-cut extruded pasta, decorative cuts, miniature pasta, pasta with filling, and not wheat pasta. The manufacturing of pasta is already began back then in late 18th century. The first record of pasta served with tomato sauce is found in a cookbook by a Roman chef named Francesco Leonardi titled L’Apicio Moderno released in 1790. In this article we will talk about two different kind of pasta which is Capellini and Spaghetti. They have the same shape but a little different, here is some information about Capellini and Spaghetti.

Before the invention of tomato sauce pasta was eaten by itself using bare hands, the liquid added into the food required the people who eat it to use fork. Pasta is commonly made with durum wheat in the South of Italy while the North part using soft wheat. Some other grains also being used regionally, such as those from barley, buckwheat, rye, rice, maize, chestnut and chickpea flours. Dried pasta is using additives which include vitamins and minerals lost when the durum wheat endosperm during milling. Those vitamins and minerals are added back into the semolina flour once it’s grounded. Vitamins added including niacin (Vitamin B3), riboflavin (Vitamin B2), folic acid (Vitamin B9), and thiamine (Vitamin B1) in the form of thiamin mononitrate. As a supplement Ferrous iron also added into the semolina flour. Dried pasta is classified as factory made pasta because it is produced with machines in a large quantity. Dried pasta is mainly shipped to farther location and has a longer shelf life.

Dried pasta must be dried in a very low temperature for several days; this method has a purpose to evaporate all the moisture inside the pasta so it can be stored for a long period. It is said that dried pasta is best served as a hearty dishes such as with ragu sauces, soups, and casseroles. Dried pasta will double its size after its cooked, 1 pound of dried pasta can be served up to four people. Aside from dried pasta there is also fresh pasta. Fresh pasta is locally made with fresh ingredients, unless it was made to be shipped, in which case the usage of eggs and herbs must be taken consideration. Fresh pasta are made from a mixture of eggs and all purpose flour or “00” low gluten flour. Since it contains egg, the pasta texture will be more tender compare to dried pasta and require less time to cook. Fresh pasta are best served with delicate sauce, to let the pasta take front seat.

Capellini
Capellini is one of so many type of pasta which have a very thin and noodle-like form. Capellini literally means “little hairs” in Italian. It has a diameter 0f 0.035 and 0.040 millimeters. Capellini also has another variant, called Capelli d’angelo literally means “angle hairs” this pasta has a thinner diameter compare to capellini, the size is usually between 0.78 and 0.88 millimeters or 0.031 and 0.035 inches. This type of capellini is often sold in a nest-like shape. Angle hairs pasta has been popular in Italy since 14th century. It is a light pasta and well served with soups, seafood, and light sauces.

Read also:  Whole Grain vs Whole Wheat

Here is a simple recipe to cook and serve capellini. First, prepare the ingredients such as ¾ pound of dried capellini, 4 pints small cherry tomatoes or grape tomatoes, kosher salt, 6 cloves of garlic (minced), 18 julienned large basil leaves, 2 tablespoons chopped fresh curly parsley, 2 teaspoons chopped fresh thyme, 1 teaspoon ground black pepper, ½ teaspoon crushed red pepper flakes, 1 ½ cups freshly grated parmesan, extra chopped basil and grated parmesan, to serve the pasta. After all the ingredients are prepared it is time to cook the pasta. Boil the pasta in a boiling water and add 2 tablespoon of kosher salt. In a saute pan heat ½ olive oil and add garlic for 30 seconds, add tomatoes, basil, parsley, thyme, 2 teaspoon of salt, pepper, and red pepper flakes. Reduce the heat to medium low and cook for about five to seven minutes until the tomato is soften but don’t break them. While the tomato is cooking, add the capellini into the pan and add some pasta water if it’s too dry. Serve them in a large bowl and add basil sprinkled basil and put a big bowl of extra parmesan on the side.

Spaghetti
Spaghetti is another variant of pasta which have a long, thin and cylindrical shape. Spaghetti just like another type of pasta is made from milled wheat and water, which sometimes enriched with some vitamins and minerals. The most authentic spaghetti is made from durum semolina, however in some other places it might be made with another type of flour. Spaghetti length is originally pretty long, but it was shorten and became popular in the half of the 20th century. In the present days spaghetti has length from 25-30 cm long. Spaghetti can be served with many variants of sauce, but the most popular are tomato sauce, meat, and vegetable sauces.

Here is a simple recipe to cook and serve spaghetti. First prepare the needed ingredients. 1 small onion, 1 chopped bell pepper, 2 tablespoons garlic powder, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon salt, 2 cans of tomato, 16 ounce of dried spaghetti, 1 ½ lbs. hamburger meat. After you have all the ingredients, boil the spaghetti and add some oil, while the spaghetti is cooking melt butter and sauté the onion and bell peppers on medium heat and add hamburger meat, continue to cook until the meat is cook through. Add the tomato sauce, salt, pepper and garlic powder. Give seasoning like salt, pepper and garlic powder and adjust the taste.

CapelliniSpaghetti
- Capellini is thinner the diameter start from 0.035 and 0.040 millimeters- Spaghetti is thicker start from 0.075
- Capellini is often serve with light sauce and made into soup- Usually served in a more wide variety of sauces from light to more complex sauces
- Sometimes capellini is pricier than spaghetti- Spaghetti is more cheaper

Conclusion
Capellini and spaghetti taste just the same since they are made from the same ingredients which are wheat flour and water. You can serve them with your favorite sauces without have to consider it is capellini or spaghetti. However some of you might like a thinner pasta or a thicker pasta. It is all up to your taste and preference.

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