Capelli D’Angelo

Ingredients For homemade, wheat flour and eggs, but also wheat flour and water. For factory made, durum-wheat flour and eggs, but also flour and water.

How Made The flour is sifted onto a wooden board and kneaded with eggs for a long time, then left to rest. The dough is rolled out into a very thin sheet, which is cut into very thin tagliolini (see entry for tagliatelle, tagliolini). In some areas, the dough is colored with chard or spinach. The factory-made shape is thinner than a spaghettino, generally long, round, and about 1/32 inch (1 mm) in diameter. The pasta is cooked in broth.