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Capelli d’angelo

Capelli d’angelo

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 Traditionally this dough is traditionally made with 00 wheat flour and eggs. We make ours fresh milled heritage 00 Ruby Lee wheat blended with a hard winter Vermont grown wheat and use orange rich farm eggs and yolks. 

This long, string shaped pasta is found in every region of Italy but particularly in Liguria and Lazio! This thin sister of spaghetti is about 1/32in (1mm) in diameter.

Whether simply served tossed with some good olive oil, chili flakes and lemon zest, or with a bright summer tomato sauce, our fresh capelli d’angelo al torchio will take this classic pasta staple up a notch.  Our personal favorite way to cook this pasta is "alla vongole" style. Clams and Mussels cooked with lots of garlic herbs and white wine with our saffron angel hair is sure to be a meal everyone will be talking about for months. 

Sold by the Pound. 1 Pound serves about 6 adults.

Ingredients: Wheat & Spelt Flours, Eggs

Contains: Wheat, Eggs

Suggested Sauce Pairing:

Roasted Tomato & Fennel, Tomato garlic and Basil, Pesto Rosso, Pepper alla Vodka