The article discusses the various types of long pasta, focusing on capellini, angel hair, and vermicelli. It clarifies that while capellini is often mislabeled as angel hair due to its thinness, it is actually slightly thicker. Vermicelli is also noted to be thinner than spaghetti in the U.S. but is thicker than spaghetti in Italy. This article highlights the confusion surrounding these types and emphasizes the importance of understanding their differences for proper culinary applications.
In the U.S., capellini is often referred to as angel hair pasta despite there being a definitive difference between the two. Capellini is slightly thicker than angel hair, making it distinct.
Vermicelli, while a thinner alternative to spaghetti in the U.S., is actually thicker than spaghetti in Italy, highlighting a significant difference in pasta classifications.
Collection
[
|
...
]