Italian for “little hairs” or “fine hairs,” capellini pasta is a very thin variety of Italian pasta. It comes in reedy, golden strings, resembling vermicelli. This type of pasta cooks quicker because of its thinness, and is often accompanied by lighter sauces.
There are so many ways you can have capellini pasta. Why not try a capellini with garlic, lemon, and parmesan? Easy to find ingredients, and very simple to make. All you need to do is cook your Casa Rinaldi Capellini N.40 as per instructions, saving at least half a cup of pasta water. In a large skillet, melt some butter over medium heat. Add garlic, and sauté. Place cooked pasta and pasta water into the skillet, and season with salt and pepper. Toss together. Add in lemon zest and lemon juice, and toss again. Sprinkle in some crushed red pepper, and a generous amount of Parmesan, and keep tossing. Serve.
Casa Rinaldi as a company was birthed from a passion for Traditional Balsamic Vinegar, for which Modena is known. Its name is taken from the 1888 building owned by the Rinaldi family, which served as a vinegar factory. The building stands to this day, and is both an active component, being used in the company’s production, and a metaphorical marker—a reminder of tradition and quality.
Store dry, uncooked pasta in a cool, dry pantry for up to one year. Preserve freshness by storing dry pasta in an air-tight box or container. Store plain (no sauce or other ingredients) cooked pasta in a container or plastic sealable bag in the refrigerator for up to five days and up to three months in the freezer.