View Full Version : Which pasta is thinner, vermicelli or capellini?
03-22-2001, 12:40 AM
And what brand is the thinnest of all?
I had some "angel hair" at a restaurant the other night that was marvelously thin, thinner than any I've ever had. Is there something even thinner than capellini? Is there a brand which makes the very thinnest? I love super-thin pasta...
03-22-2001, 02:01 AM
As far as I know cappellini is the thinnest, angel hair and all. It's by far my favorite and what holds me back from making my own pasta (I don't want to try to stretch/roll/pull it out that thin by hand!) I don't even buy spaghetti noodles or the stuff they label "thin spaghetti". Capellini all the way!
*Try a touch of olive oil on just after you drain in for a super silky texture too*
03-22-2001, 06:37 AM
Real men don't eat angel hair...from a bowl. When it comes to pasta, thicker is better.
03-22-2001, 08:16 AM
Capellini (AKA angle hair) is the thinnest. Part of the problem is that classifications and terminologies differ.
Here are some pasta types, diameters, and alternate names from the World Directory of Pasta Shapes and Names (http://professionalpasta.it/dir_1/go_1(1).htm) (an Italian site):
Capelli d'Angelo 1.0 - 1.2 mm angel hair, cappelini
Spaghettini 1.4 - 1.6 mm vermicellini
Spaghetti 1.8 - 2.4 mm vermicelli
Spaghettoni 2.6 - 3.5 mm vermicelloni
Here are U.S. Department of Agriculture guidelines (http://ams.usda.gov:80/fqa/aa20062c.pdf) (converted from inches and rounded):
Capellini 0.8 - 1.1 mm
Vermicelli 1.0 - 1.5 mm
Spaghetti 1.4 - 2.1 mm
As for individual brands, I have no idea. The Barilla (http://barilla.com/) web site doesn't give this detail. I think you would just have to buy a bunch and compare. The restaurant may have made their own pasta. Why not ask?
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