What Is Angel Hair Pasta

Angel Hair Pasta

A delicate cut of thin pasta, such as angel hair, capellini, or “fine hair,” is the ideal match for a light, refined sauce and a delicate cut of thin pasta, such as angel hair. Thin spaghetti devotees, take heart! Barilla® Angel Hair is derived from products that are not genetically modified. Please see our stance statement for further details.

Perfect for.

Light, structured sauces should be used to counteract the delicate nature of angel hair pasta. Angel hair can be used in basic light tomato sauces, broths, consommés, and soups, as well as in light dairy sauces such as parsley crème, to name a few ideas. Capellini pasta may also be used in place of spaghetti in any dish, and it will complement even the most rustic sauces because to its al dente, thin texture.

Suitable For

More Information about Allergens


To improve the flavor of the pasta, add a good pinch of sea salt to the boiling water before adding the pasta. Oil should not be added to the water since it hinders the sauce from adhering to the pasta. Please see our Help and Support page for further cooking suggestions.


Preparation: Bring 4 to 6 quarts of water to a boil, season with salt to taste. Fill a pot halfway with boiling water and add the contents of the packet. Gently stir the ingredients together. Bring the water back to a boil. In order to achieve real “al dente” pasta, boil it uncovered for 4 minutes, stirring occasionally. Boil the pasta for an extra 1 minute if you want it more tender. Remove the pan from the heat. Drain the water well. Make a quick sauce using your favorite Barilla sauce and serve immediately.

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Angel Hair Pasta – Ingredient

Angel hair pasta is a dried noodle that is long and thin, similar in appearance to a very thin spaghetti. It’s best served with mild sauces made with olive oil as a basis.

Don’t have it?

Other thin strands, such as spaghetti or the even thinner spaghettini, can be used in place of the spaghetti.

How to prep:

In a large pot of salted water, simmer the strands until just al dente; the delicate strands will continue to cook off the heat in the sauce, so you don’t want them to get too soft.

How to store:

Dried pasta may be stored in the cupboard for an almost endless period of time.


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Quick Peanut Noodles

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Angel Hair Pasta with Sautéed Cherry Tomatoes, LemonTuna

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Angel Hair Pasta with Lemon Cream Sauce

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Garlicky Angel Hair with Grape Tomatoes

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Capellini with Shellfish, Haricots VertsTomatoes

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Angel Hair Pasta with MusselsTomato Sauce

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Angel Hair Pasta with Garlic and Herbs

This angel hair pasta dish consists of soft noodles covered in garlic, fresh herbs, olive oil, butter, and parmesan cheese before being baked in the oven. Make a memorable side dish or lighter main course alternative by topping it with a fresh tomato topping! When I’m searching for a hearty side dish to offer alongside meat and veggies, I turn to homemade Rice-A-Roni, baked mac and cheese, or this easy yet extremely fulfilling angel hair pasta recipe.Pasta, especially angel hair pasta, is often a quick meal to prepare.

Served with a savory garlic and herb sauce, this pasta dish is a great accompaniment to chicken, beef, and seafood meals.

What is angel hair pasta used for?

Angel hair pasta, commonly known as capellini, is a thin, fine pasta with long strands that is used in a variety of dishes. When making delicate sauces, such as light tomato or cream sauces, it is advisable to employ this technique.

It’s frequently used in straightforward recipes and can even be used in place of spaghetti in some cuisines. It is customary for me to offer this pasta as a side dish to accompany a heartier main entrée.

How do you make angel hair pasta with garlic and herbs?

In a saucepan, melt the butter and olive oil together until smooth and creamy. Cook your pasta according to the directions on the package. Prepare the olive oil combination by mixing in a clove or two of garlic and a variety of fresh herbs. Place the cooked pasta in the pan with the sauce and toss to coat with the sauce. Top with chopped tomatoes and serve immediately after adding some parmesan cheese to the bowl of pasta.

Tips for the perfect pasta

  • Make sure you don’t overcook your spaghetti! This meal may be made with any fresh herbs you like
  • However, cooking it for an excessive amount of time can result in a mushy texture. Some of my favorite herbs include parsley, dill, basil, chives, and thyme, to name a few. I’ve discovered that using a mix of herb kinds enhances the flavor of this meal. You don’t have any fresh herbs on hand? Instead, use 1 teaspoon of dry Italian spice
  • I recommend serving this meal shortly after preparing it. Any leftovers can be kept refrigerated for up to 4 days after they are prepared. It is possible to reheat leftovers in the microwave
  • The best parmesan cheese for this dish is freshly grated parmesan cheese. Often, stabilizers and anti-caking compounds are used in the production of pre-grated cheese, which results in a cheese that does not taste well or melt properly. You can make this meal vegan by using 1/4 cup extra virgin olive oil for the oil and butter mixture and omitting the cheese.

Angel hair pasta variations

This dish is great as is, but you may modify it by adding other ingredients to suit your preferences.

  • Protein: To make it a main dish, add some protein to it, such as grilled chicken, sautéed shrimp, sliced flank steak, or white beans cooked in a little butter. Ingredients for flavoring: Kalamata olives, sun-dried tomatoes, pine nuts, or fried crumbled bacon are all good options. Combine roasted or sautéed vegetables such as artichokes, mushrooms, asparagus, bell peppers and red onions with the rest of the ingredients
  • Vegetables: Pasta: Don’t have any angel hair on hand? Try a different type of pasta, such as orzo, little shells, or farfalle, to mix things up.

It is likely that once you try this pasta, you will make it on a regular basis! There are so many various sorts of meat and fish that it combines well with. It is fast, adaptable, and delicious.

More delicious pasta recipes

  • Pasta Carbonara, Butternut Squash Pasta, Buffalo Chicken Pasta, Mushroom Pasta, Cajun Shrimp Pasta are some of the dishes you can make using pasta.

Angel Hair Pasta Video

This angel hair pasta dish consists of soft noodles covered in garlic, fresh herbs, olive oil, butter, and parmesan cheese before being baked in the oven. Make a memorable side dish or lighter main course alternative by topping it with a fresh tomato topping! Course Italian CuisineItalian CuisineItalian Keyword pasta aglio olio (angel hair) Preparation time: 10 minutes Approximately 10 minutes of cooking time Time allotted: 20 minutes 4 Calories per serving 353kcal

  • 4 cups angel hair pasta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Two teaspoons garlic
  • 1/4 cup chopped fresh herbs (parsley, chives, dill, and/or basil)
  • 1/4 cup parmesan cheese grated
  • Salt and pepper to taste
  • 1/2 cup cherry tomatoes halved
  • Additional chopped herbs for garnishoptional
  • 8 ounces angel hair pasta
  • Cook the pasta in salted water according to the package directions
  • Drain well. Heat the butter and olive oil in a large skillet over medium heat until the butter melts. After the butter has melted, add the garlic and simmer for 30-60 seconds, turning regularly, until the garlic is fragrant. Drain the pasta and toss it into the pan with the sauce. Toss the pasta in the pan with the herbs and parmesan cheese, seasoning with salt and pepper to taste, and toss to coat the noodles. Tomatoes should be placed on top. If desired, top with more herbs for garnish before presenting to guests.

calories: 353kcal| carbohydrate: 44g| proteins: 10g|fat: 15g| saturated fat: 6g|cholesterol: 19mg| sodium: 156 mg| potassium: 167 mg| fiber: 2 grams | sugar: 2 grams| vitamins A and C: 315IU| calcium: 89mg| iron: 1 gram

Capellini – Wikipedia


Capellini with baked beef and cheese and vegetables in a Hong Kong café
Type Pasta
Place of origin Italy
Variations Capelli d’angelo

Italianpasta known as capellini (Italian pronunciation:, meaning “tiny hairs”) is an extremely thin form of pasta that has a diameter ranging from 0.85 millimetres to 0.92 millimetres (0.033 and 0.036 in). It is similar to spaghetti in that it is rod-shaped and in the form of lengthy strands. “Angel hair pasta” is a thinner variation of capelli d’angelo (literally, angel hair —hence, “angel hair pasta” in English) with a diameter ranging between 0.78 and 0.88 mm (0.031 and 0.035 in). It is frequently packaged in a nest-like configuration.

Because it is a very light pasta, it is excellent in soups, with seafood, and with light sauces.

See also

  • Liguria’s cuisine
  • A list of pasta meals
  • Vermicelli
  • Pasta recipes from Italy
  • A list of Italian foods


One of my favorite quick meals when I was a college student living on my own was spaghetti noodles tossed in with a little olive oil, Parmesan cheese, and rosemary years ago. This classic cozy side dish has remained a favorite of mine, but I’ve jazzed it up a bit by using angel hair pasta (which cooks in minutes! ), additional herbs than just rosemary, sliced garlic, red pepper flakes, and plenty of freshly ground black pepper. In this recipe, we’ll be utilizing rosemary, oregano, and thyme, all of which are hardy herbs that grow just outside my kitchen window all year.

To use more delicate herbs, such as tarragon or basil, I would recommend not heating them in the oil, but adding them towards the end of cooking with the Parmesan cheese instead.

Watch This Angel Hair Pasta Recipe

This dish may easily be doubled without losing its effectiveness.

If you’re using delicate herbs like as basil or tarragon, add them in at the end with the Parmesan to finish off the dish.

  • Angel hair pasta
  • Salt
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons finely chopped fresh herbs (such as rosemary, thyme, oregano)
  • 1/4 cup chopped fresh parsley
  • 3 cloves garlic, sliced
  • 1/8 teaspoon chili pepper flakes (or more to taste)
  • 1/2 to 1 teaspoon freshly ground black pepper (to taste)
  • 1/2 cup grated Parmesan cheese
  • 8 ounces angel hair pasta
  1. Prepare the pasta by bringing water to a boil: Prepare a big saucepan of salted water by bringing it to a boil. For every 2 quarts of water, use 1 tablespoon of salt. Garlic and herbs should be cooked as follows: Meanwhile, while the water is boiling in step 1, heat the olive oil in a small saucepan over medium heat until it is warm. Then add the sliced garlic, chili pepper flakes, finely chopped herbs, and parsley to the olive oil and combine well. Allow the parsley to wilt and the garlic to create a strong scent for one minute, or until the garlic is fragrant. Remove the pan from the heat
  2. Prepare the spaghetti as follows: Once the angel hair past is started, it will take around 2 minutes to cook, so have everything ready. When the water comes to a rolling boil, add the pasta and cook until al dente. Bring the water to a boil and cook until the pasta is al dente. Set aside 1/2 cup of the pasta cooking water once it has been drained. Using cold water, drain the pasta and rinse it quickly, just enough to halt the cooking but not enough to make the pasta completely cold. The spaghetti should still be pretty warm when you serve it. Toss the spaghetti with the herbs: Toss the noodles in a large mixing basin. Gently mix the pasta in the herbed garlic sauce until everything is well-combined. Sprinkle the spaghetti with the Parmesan cheese and freshly ground black pepper and gently toss to mix. (Optional) If the pasta is a bit too sticky, a little of the pasta boiling water can be added back to loosen it. Serve as a side dish as soon as possible. If you make it ahead of time, it reheats well.

Elise Bauer is a woman who works in the fashion industry.

Nutrition Facts(per serving)
390 Calories
18g Fat
46g Carbs
11g Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 4
Amount per serving
Calories 390
% Daily Value*
Total Fat18g 23%
Saturated Fat 4g 20%
Cholesterol11mg 4%
Sodium377mg 16%
Total Carbohydrate46g 17%
Dietary Fiber 2g 8%
Total Sugars 2g
Vitamin C 6mg 30%
Calcium 133mg 10%
Iron 2mg 13%
Potassium 191mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

The nutritional information has been estimated using an ingredient database and should be regarded as an educated guess at best. When there are numerous ingredient alternatives mentioned, the first one listed is used to compute the nutritional value. There are no garnishes or extra ingredients listed in this recipe.

Easy Angel Hair Pasta Recipe

This Angel Hair Pasta is created with cherry tomatoes, garlic, and olive oil, and it’s very delicious. You won’t believe how easy and delicious this dish is to make! A delectable meal cooked with only a few basic ingredients that is incredibly delicious. Aren’t you hoping for anything similar while you’re preparing your next dinner? We predict that this Angel Hair Pasta dish will quickly become one of your favorites. I’m quite aware of it! This recipe was given to me by my mother. In addition to having lived in Italy for more than a decade and working as a chef during her time there, she knows a thing or two about Italian food.

When she originally introduced this dish, I wasn’t very taken with it.

It sounded very uninteresting.

Once I gave it a shot, there was no turning back!

Video Tutorial for this Angel Hair Pasta

This Vegan Angel Hair Pasta Recipe is made with whole wheat pasta.

Ingredient list

Pasta. I used the normal Barilla Angel Hair Pasta for this recipe. Whole wheat pasta may also be used as a healthy alternative to regular spaghetti. Tomatoes. The sweetest and most delicious tomatoes to use are cherry or grape tomatoes, which I prefer to use most of the time. While normal tomatoes are OK, I recommend that you add 12 teaspoons of sugar to the sauce in order to make it more flavorful. Garlic. Avoid skipping this item since it provides a tremendous amount of flavor. Of course, you may add even more garlic if you like.

Extra virgin olive oil of the highest grade imparts the most taste and health advantages to dishes.

Because I have both parsley and basil growing in my yard right now, I used a mix of the two.

How to make this Easy Angel Hair Pasta

1. Bring a big saucepan of salted water to a boil, then remove from heat. 2. In a large pan, heat the oil over medium heat until shimmering, then add the tomatoes. Cook for approximately 10 minutes, or until the tomatoes are mushy and starting to come apart. 3. Cook the pasta until it is al dente according to the package directions, adding more water if necessary to keep it from sticking to the pan (3 minutes). 4. To the tomato sauce, add the garlic, salt, pepper, and red pepper flakes and mix well.

Cook for approximately 3-4 minutes, stirring often, breaking up the tomatoes as you go. 5. Drain the pasta and set it aside. Toss the pasta with the chopped herbs and pour the tomato sauce over it. Cook for 2-3 minutes, stirring constantly.

Tips for perfect pasta:

  • The timing couldn’t have been better. We are cooking the pasta and the tomato sauce at the same time in order to produce this dish as quickly as possible. Ideally, the pasta should be started boiling just as the garlic is being added to the tomato sauce. As a result, the sauce and pasta will be ready in 3-4 minutes, allowing you to mix them and serve them immediately. If you don’t want to multitask, you may boil the pasta ahead of time and then rinse it with cold water when it’s done (to prevent sticking). Simply toss the pasta into the sauce and simmer until the pasta is cooked through, making sure to season with salt as needed. The flavor of the pasta is enhanced by the addition of salt! Pour at least 1 tablespoon of salt per 4 quarts of water into the pot for cooking pasta. Here is a guide that may be of assistance: Tips for making perfect pasta every time
  • Delicious tomatoes. Tomatoes are the primary component in this dish. Therefore, be certain to choose tasty tomatoes.

How to store leftovers

Angel hair pasta should be stored in a pan or a bowl securely covered with a lid to prevent it from drying out while cooking. It will keep for up to 4 days in the refrigerator. When it’s warmed, it’s even better.

FAQs about this recipe

  • How long should Angel Hair Pasta be cooked for? As a result of the thinness of the pasta, it only takes approximately 3 minutes to cook it until it is al dente. It’s advisable to double-check everything on the package, from the ingredients to the cooking time. Can I substitute other varieties of pasta for this recipe? Yes, I’ve tried this dish with about every sort of pasta available, and it’s consistently delicious. Is it possible to make this dish using chicken or shrimp? Yes. In Step2, I would combine the chicken with the tomatoes, and in Step 4, I would combine the shrimp with the garlic and seasonings. Is it possible to create the sauce ahead of time? Yes, it does keep nicely in the refrigerator. You may even put it in the freezer if you want to.

What to serve with Angel Hair Pasta

You may serve this recipe as a stand-alone dish. It is a delicious and substantial vegetarian/vegan supper option. It goes well with a variety of other foods such as chicken, fish, steak, and roasted vegetables. Here are a few of my all-time favorite dishes:

  • Easy Chicken Kebabs, Shrimp in Roasted Pepper Sauce, Cajun Salmon, Cod Fish Skillet, Roasted Zucchini Salad, and Spinach Stuffed Chicken Breast are just a few of the recipes you’ll find on this page.

How to make this recipe creamy

What if I told you that you could create a CREAMY Angel Hair Pasta at home? Not only that, but it’s also rather delicious. It will only take around 13 cup of Half and Half (or full-fat coconut milk for the vegan alternative) to complete the recipe in step 4. You should experiment with both the original recipe and the creamy version to see which you prefer. Enjoy!

More tasty pasta recipes:

  • Pasta dishes such as Tomato Mushroom Spinach Pasta, Creamy Roasted Pepper Pasta, Easy Broccoli Pasta, and Spaghetti with Olive Oil and Garlic are all popular choices.

Easy Angel Hair Pasta

This Angel Hair Pasta is created with cherry tomatoes, garlic, and olive oil, and it’s very delicious. You won’t believe how easy and delicious this dish is to make! Preparation time: 5 minutes Cooking Time: 15 minutes Time allotted: 20 minutes Course Dishes for the Main Course and Side Dishes CuisineItalianServings4servingsCalories506kcal

  • Angel hair pasta (12 ounces), 1 pound cherry or grape tomatoes, 13 cup extra virgin olive oil, 3 minced garlic cloves, 14 cup chopped fresh parsley, 2 tbsp. chopped fresh basil (optional), 1 teaspoon salt (plus additional salt for boiling pasta), 1 teaspoon black pepper, 12 teaspoon red pepper flakes, or seasoning to taste
  • Bringing a big pot of salted water to a boil is step one. Over medium heat, heat a large pan and add the oil, tomatoes, and seasonings. Cook for approximately 10 minutes, or until the tomatoes are mushy and starting to come apart. Cook the pasta until it is al dente, according to the package directions, in boiling water for 3 minutes
  • Drain. To make the tomato sauce, combine the garlic, salt, pepper, and red pepper flakes in a mixing bowl. Cook for approximately 3-4 minutes, stirring often, breaking up the tomatoes as you go. Drain the pasta and set it aside. Toss the pasta with the chopped herbs and pour the tomato sauce over it. Cook for 2-3 minutes while stirring constantly.

Calories:506kcal Carbohydrates:70g Protein:13g Fat:20g 3 g of saturated fat Sodium:509mg Potassium:517mg Fiber:4g Sugar:5g 1445 International Units (IU) of vitamin A Vitamin C: 32.8 milligrams Calcium:58mg Iron:2.7mg Please leave a remark below; I am looking forward to hearing from you! INTERESTED IN LEARNING MORE? Follow Cooktoria onPinterest, Facebook, and Instagram for the newest updates, and subscribe to my newsletter for more information.

Angel Hair Pasta with Garlic and Parmesan

Have you ever had a meal at Carmine’s in New York City? So amazing, delicious, real Italian food served in a family-style setting. I tried the Garlic Parmesan Pasta there a few years ago, and it was just delectable. It was obviously created with very basic ingredients, but it was prepared in such a manner that, despite the fact that I expected it to be the least savory element of the dinner, it ended up being the most flavorful. It was actually my favorite of the bunch. The dinner I enjoyed at Carmine’s was the inspiration for this Angel Hair Pasta with Garlic and Parmesan recipe I’ve created.

They continue to like it and want it on a regular basis.

It contains roasted garlic and dried parsley, among other ingredients.

Despite the fact that this recipe calls for angel hair pasta, you may substitute any other type of pasta you prefer–penne, rigatoni, spiral, fettuccine, spaghetti, or whatever your family prefers.

It also has an interesting texture. As previously stated, it is a fantastic fast side dish, and we also enjoy it as a simple lunch dish on occasion. Some of our favorite dishes to serve it with are as follows:

Serve this Recipe with…

  • In addition to Pesto Parmesan Pork Chops and Baked Butter Garlic Shrimp, we’ll have Italian Sausage and Peppers (if we don’t turn them into subs). Meatballs with Turkey, Zucchini, and Porcupine
Frequently Asked Questions About this Recipe:

Angel Hair pasta should be cooked for 3 minutes in boiling water according to package directions. Your cooking time may vary significantly depending on the kind of pasta you are using. The most prudent course of action is to look on the back of the box. I prefer pasta al dente, which means that each noodle has a slight bite to it, rather than overcooked.

What is the best way to cook angel hair pasta?

When cooking, angel hair pasta is incredibly thin and can easily clump together due to the thinness of the pasta. The easiest way to avoid this while cooking is to make sure you have a large enough pot to boil everything in. Additionally, adding a tablespoon of oil will aid in the prevention of clumping. For this dish, you’ll need to boil the pasta in at least 4 quarts of water before you begin. You also want to make sure the water is salted adequately. You want the water to have a good, salty taste to it.

Always wait until the water has come to a full boil before adding your pasta to it.

Can I use other types of pasta for this recipe?

Yes, this recipe works well with a variety of different varieties of pasta. Some of the options I outlined above are really effective. A few varieties of macaroni and cheese, orzo, and shells are examples of those that I would not recommend.

Do I have to use both Butter and Olive oil, or can I just use one or the other?

You do not have to use both butter and olive oil in this recipe, and you may omit the butter entirely. If you like, you may use solely olive oil for the other oils. I’ve made it using simply olive oil in the past, and it’s excellent that way as well. In terms of taste, I simply enjoy the flavor that butter imparts to a finished meal. However, I do not advocate making this recipe entirely out of butter. It will take a few minutes to brown the garlic when you are cooking it. The butter will fry along with the garlic and will brown as well.if the butter browns too much, it will have a caramel flavor, nearly like caramel sauce.

The addition of a small amount of butter imparts a somewhat rich and nutty flavor to the completed dish that I really enjoy.

How to Make angel hair pasta WITH GARLIC AND PARMESAN

  1. Put the water on to boil in a big saucepan with salt while you cut the garlic and sauté it in butter and olive oil with the dried parsley
  2. This allows you to multitask. Make use of a big sauté pan to cook the garlic. In this manner, you may just add the noodles to the saucepan once they have been cooked and drained. Remove the garlic cloves from the pan once they have become golden brown and set aside. While you’re sautéing the garlic, season it with salt and pepper. Cook the angel hair pasta in salted boiling water for 3-4 minutes, or until it is al dente. Drain the pasta and combine it immediately with the garlic, parsley, olive oil, and butter that has been sautéed in a skillet. If preferred, scrape off a tablespoon of the sautéed garlic to garnish with when serving
  3. Add 1/2 to 1 cup of freshly grated Parmesan cheese to the dish. If desired, squeeze a lemon slice or two into the noodles and toss once more to combine. This is an optional step that may be tailored to individual preferences. I enjoy the touch of lemon
  4. Serve as soon as possible

I understand that this appears to be a simple dish of pasta, but I promise you that you will have a difficult time putting your fork down after tasting it. A certain something about the straightforward taste combination and the silky coated noodles compels you to take one more bite. YUM!


  • Preparation Tools: Large pot, colander, garlic press, pasta strainer pot, citrus juicer, measuring spoons

Sauce with angel hair pasta, garlic, and parmesan Italian cuisine is represented by the recipe type of Side Dish.

  • 16 oz angel hair pasta
  • 8-10 big segments of garlic, finely chopped (I normally use a full clove)
  • 4 tbsp butter
  • 4 tbsp olive oil
  • 2 tbsp dried parsley
  • 12 cup freshly grated Parmesan cheese
  • 12 tbsp salt
  • 14 tsp pepper
  • 1 large lemon wedge (optional)
  • 1 large lemon wedge (optional).
  1. For al dente pasta, follow the package guidelines for boiling the pasta. Make care to salt the water
  2. While you’re waiting for the water to boil and the pasta to cook, heat the olive oil and butter in a wide sauté pan until the oil is shimmering. (You want the pan to be large enough so that you can easily add the pasta after it has finished cooking.) Once the butter has melted, stir in the garlic, dried parsley, salt, and pepper until well combined. Continue to cook, stirring regularly, until the mixture begins to become golden brown. It is important not to overcook the garlic. Remove it from the fire when it begins to develop a light brown or golden color. Once the pasta is finished cooking, drain it and quickly add it to the garlic, olive oil, and butter mixture, stirring constantly. Toss until the vegetables are uniformly covered. If preferred, garnish with grated Parmesan and a squeeze of lemon. Toss it once more. Taste it at this stage and determine whether or not extra salt is required. If desired, you may also sprinkle with a little additional olive oil. Season with salt to taste if necessary, and serve immediately. I like to save aside a tablespoon of the sautéed garlic and place it in the center of the serving plate, along with a bit extra Parmesan cheese, to finish the meal. as seen in the illustration
  3. Enjoy

These Angel Hair Pasta Dishes Are Pure Heaven

With a hint of lemon and crisp sautéed scallops, this delicate dish has a bright and refreshing taste. Serve with crusty whole grain bread and you’ve got yourself a magnificent supper that takes no time to put together at all. The author, Thomas Faglon of Somerset, New Jersey 2/26

Herbed Portobello Pasta

This delicate spaghetti dish is made heartier and more substantial by the addition of meaty mushrooms.

It’s my go-to midweek supper since it’s quick and fresh. — Laurie Trombley lives in the town of Stonyford in the state of California. 3/26

SpaghettiMeatball Soup

Our family ends up eating in shifts a couple of nights a week since everyone is travelling in different directions at the same time. Having a hearty soup cooking in the slow cooker is a simple way to provide a warm supper for the whole family. Susan Stetzel, of Gainesville, New York, sent this in. 4/26

Asparagus ‘n’ Shrimp with Angel Hair

We’ve all heard that the road to a man’s heart is through his stomach, so when I’m planning a romantic dinner, one of the dishes I prefer to offer is this shrimp asparagus pasta with angel hair. It’s simple on the wallet and serves two people perfectly in a little space. Shari Neff, of Takoma Park, Maryland, contributed to this article. 5/26

Angel Hair Primavera

When summer is in full flow and the veggies are at their peak, this is one of my favorite dishes to prepare. You can use nearly any vegetable that is in season to make this recipe, and it is almost never the same at my house because of this. Tracey Balchowsky from Sausalito, California sent in this message: 6/26

Angel Hair with ChickenCherries

Nutmeg and cherries are the latest “it” flavor combination. It’s the little-known secret ingredient that truly makes this angel hair pasta dish stand out. My vegetarian buddy says it’s just as good without the chicken as it is with it. • Mary Ann Sander (Centreville, Missouri) 7/26

Angel Hair Pasta with SausageSpinach

When you taste this pasta meal, you won’t miss the marinara sauce at all because it is seasoned with chicken broth and Italian sausage. The sauce simmers away on its own, necessitating very little of your effort. This dish is so popular with my husband that I prepare it twice a week. In the words of Daphine Smith, of Baytown, Texas: 8/26

Shrimp ‘n’ Noodle Bowls

An easy dinner that tastes and looks like it was prepared in a restaurant. Pre-cooked shrimp, pre-bagged slaw, and pre-bottled dressing shorten the amount of time it takes to get this dish on the table. • Mary Bergfeld, from Eugene, Oregon 9/26

Chicken Garden Medley

After my family had this meal at a friend’s house, it immediately became a family favorite—especially among our teenage girls, who request it on a weekly basis! In Howell, Michigan, Dohreen Winkler writes: 10/26

Parmesan Snap Pea Pasta

My family is a big fan of pasta! It’s hard to go wrong with this simple recipe, especially during the spring when sugar snap peas are at their tastiest. I switch up the tastes every now and then to keep things interesting. —Crystal Jo Bruns lives in Iliff, Colorado with her husband. 11/26

Veggie Thai Curry Soup

This curry soup was inspired by a dish I had at a Thai restaurant. Mushrooms, particularly shiitake, are my preferred choice, but any fresh mushroom would suffice. Fresh basil and lime juice provide this dish with a blast of vivid aromas. Tracey Balchowsky from Sausalito, California sent in this message: 12/26

LightLemony Scampi

I was able to reduce the calories in our favorite shrimp scampi dish by using a little extra lemon. Pass the Parmesan around the table for those who wish to indulge. The following is from Ann Sheehy of Lawrence, Massachusetts: 13/26

Spinach-Beef Spaghetti Pie

When I serve this cheesy ground beef, tomato, and spinach pie, it is usually a success because of the angel hair pasta crust that it is made with.

There are layers of pasta, cream cheese filling and spinach on top of each tidy piece of pie. Carol Hicks is credited with inventing the term “celebrity.” Located in the Florida city of Pensacola 14/26

Angel Hair Shrimp Bake

This baked angel hair pasta dish, which includes shrimp, herbs, salsa, and three kinds of cheese, is a delicious combination of flavors. The shrimp make this meal great enough to serve to guests, but your family will undoubtedly like it as well! Susan Davidson, of Elm Grove, Wisconsin, sent this message. 15/26

One-Skillet Pasta

It has been 25 years since I was given this recipe, and it continues to be a family favorite. Cooking the pasta in a single skillet saves time on prep and cleaning since it’s a delightful variation on the conventional spaghetti dish. Susan Spence, of Lawrenceville, Virginia, sent this in. 16/26

Dijon Shrimp with Pasta

This meal was created by combining many family recipes, and it is one that I enjoy serving when we have guests. If it were up to my spouse, I’d prepare it every night for dinner. — Gail Cawsey lives in the town of Geneseo, Illinois. 17/26

Asian Spaghetti

The bright, crisp-tender snow peas and carrots in this dish are a particular favorite of ours, but you could simply replace any vegetables you have on hand. —Anne Smithson, Cary, North Carolina, on the 26th of August

Grilled Asian Chicken Pasta Salad

This refreshing noodle salad is wonderful for a quick one-bowl supper or as a side dish for a potluck or buffet. —Sharon Tipton from Casselberry, Florida. 19/26

Curried RiceNoodles

As the chief cook at a girls camp, I’m responsible for ensuring that each meal includes a vegetarian choice. This is a personal favorite of mine! Debbie Fleenor of Monterey, Tennessee, sent in this message. 20/26

Korean Sausage Bowl

When we hosted a student from South Korea, she brought some of her favorite Korean meals to share with the rest of us. Bibimbap is a particular favorite of ours. I came up with a variant on the meal that included Italian sausage. — Michal Riege, Cedarburg, Wisconsin 21/26

Tofu Chow Mein

Tofu beginners will find this dish simple, as it shows them how to prepare and cook with tofu. If you have the luxury of time, one method of preparing it is to split the tofu block in half and wrap it tightly in a terry kitchen towel before freezing. It should be let to remain in the refrigerator for at least an hour to absorb any extra water. Serve with Chinese soup and egg rolls to make a whole dinner out of it! • Autumn SinClaire from Gold Beach, Oregon 22/26

Sesame Chicken Noodle Salad

When I’m short on time, this is the recipe I turn to. It’s quick and simple, and you can use nearly anything from your refrigerator to make it. —Jess Apfe, a resident of Berkeley, California 23/26

Thai Lime ShrimpNoodles

The flavors in this simple dinner simply keep jumping out at you! You can use as much lime zest and chili paste as you want in this recipe. My family like spicy cuisine, but I lowered the spice level in this rendition to a bare minimum. Terri Rasey of Cadillac, Michigan submitted this statement. 24/26

Pork Pancit

A wonderful Filipino friend taught me a recipe for pork pancit that is so delicious that we never have any leftovers. Try it with chicken, sausage, or Spam as a meat substitute. Pricilla Gilbert of Indian Harbour Beach, Florida provided the following response: 25/26

PorkMango Stir-Fry

When everyone in your family raves about a recipe, you know it’s something exceptional.

Every single one of my picky eaters gives this meaty, nutty stir-fry their seal of approval. — Kathleen Specht, Clinton, Montana 26/26

Pasta Pizza

This vegetarian main meal is a favorite among my family members. It’s a delectable combination of pizza and spaghetti. Andrea Quick from Columbus, Ohio, contributed to this article. The original publication date was January 25, 2019.

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This vegetarian main meal is a favorite of my family’s. Pizza and spaghetti are combined in this delicious dish. Andrea Quick from Columbus, Ohio, contributed to this report. On January 25, 2019, the original publication date was

Angel Hair Has a New Look

Angel Hair is sporting a new look. “What’s wrong with angel hair pasta?” reads a popular Reddit thread from last year, which has since gained a large following. Someone else adds, “It doesn’t take sauce very well at all.” “It has a tendency to overcook,” says another. “Angel hair is rubbish,” declares a third, emphatically. However, in the same thread, an equal amount of people come out in favor of the spaghetti as vehemently as they do against it: “It’s fucking delicious,” says the chef. Angel Hair Pasta has been on my mind for a while!

The issue has been so heated that even NBA starLeBron James has weighed in on Twitter, writing: “Way to soupy if you use those noddles,” he said.

It was only a few decades ago that the ultra-thin noodle shape, created by passing a uniform pasta dough through one of the thinnest settings on a pasta machine, was the pasta of note in America, served in restaurants ranging from Spago in Los Angeles to Il Mulino in New York, featured in cookbooks (Inaga Garten is a fan), and included in diet plans.

However, in others, it stayed hidden in the shadows, occasionally poking its head out to inspire—and at times elicit—acrimonious debate.

As documented in Oretta Zanini De Vita’s 2009Encylopedia of Pasta, angel hair (also known as capelli d’angelo) was originally mentioned in Rome as a specialty of convents as early as the 17th century, according to the author.

Because it was simple to digest, the nuns would deliver the pasta in broth to new moms who were in poor health.

Danielle Callegari, a lecturer in Italian studies at the University of California, Berkeley, hypothesizes that angel hair arrived in the United States during the wave of Italian immigration that occurred in the first half of the twentieth century, with the main ports of departure being Campania and Liguria (where angel hair is commonly found).

  • ‘Angel hair’ is a term that translates nicely into English, according to her.
  • Known as angel hair pomodoro, the pasta rapidly became associated with a simple sauce made from olive oil, diced tomatoes, and basil—a dish that has become synonymous with the dish.
  • What is the situation?
  • “The conversation about pasta in Los Angeles’ restaurants is becoming more upbeat at every turn,” according to a 1990 Los Angeles Timesarticle.
  • Fresh tomatoes, sliced up and sautéed lightly in their own juice with a smidgeon of olive oil and some basil make up the sauce for this dish, which is quite light.
  • Using artichoke, bell pepper, olives, and capers as a base, the strands are tossed in an olive oil-anchovy-garlic sauce before being served with the rest of the dish.
  • Several chefs were attempting to exhibit Italian cuisine’s lighter, more coastal offerings, and angel hair was a natural fit for this change in style.

TheNew York Timesrestaurant journalist Florence Fabricant remembers seeing angel hair combined regularly with lobster.

Because the noodles are so thin, it tends to clump together.” The Food Network was another influential influence in catapulting angel hair into the cultural stratosphere in the 1990s.

Chef Giada De Laurentiis of the Food Network, who is known for her expertise in Italian cuisine, was one of the network’s most vocal proponents of the thin stuff.

“I’ll be honest with you: I’m not a huge fan of angel hair pasta,” she says today, nearly two decades after first trying it.

Because the noodles are so thin, it tends to clump together.” She only began using it in her cooking because it was thin enough for her daughter, Jade, to slurp up without choking on it without difficulty.

A dish that was popular in the 2000s at Olive Garden was shrimp with garlic sauce over a bed of angel hair pasta.

Yet, 10 years later, it was abruptly absent from periodicals and restaurant menus everywhere.

“There was a period where we were obsessed with angel hair, and then we were obsessed with bucatini or pappardelle,” recalls Kate Heddings, who worked as an editor at FoodWine from 2000 to 2017.

Every form has its own place in the world of food.

You should never eat angel hair al dente, according to her.

Home cooks and chefs alike are putting more focus on making their own pasta from scratch, according to Fabricant.

There was a measure of burnout at work here as well.

“It absorbs sauce like a sponge,” says the chef.

However, it was available in the TGI Cheesecake Olives locations across the world.

The following was said in a recent issue of the Bon Appétitnewsletter: “Angel hair merely lays on your chin like the strands of wet mop.” People who have grown up with pasta are among its most enthusiastic fans, including first- and second-generation chefs.

In one moment, we were talking about angel hair, and then the next, we were talking about bucatini or pappardelle” The cookbook author Nandita Godbole prefers angel hair in seviyan, a sweet, milky noodle pudding, rather than the more conventional vermicelli because it provides the “nuttiness and toasted properties” she is looking for and since it does not need her to travel to a specialty store.

Also worth a mention is the new Anton’s Italian restaurant in New York City, where chef Nick Anderer claims that the “unexpected hitdish” has been.

Using fresh handcrafted noodles, which are hand cut and cooked swiftly to retain their crunch, the coating of lemon, butter, and breadcrumbs is light enough not to overpower the delicate strands of pasta.

However, as Fant points out, “having an unreasonable bias towards a specific pasta form is quite Italian,” as he explains. Get our most recent stories and recipes sent to your inbox every week.

Priya Krishna

Food writer Priya Krishna is also the author of the college-centric cookbookUltimate Dining Hall Hacksand the Indianish cookbook. She lives in New York City.

The Best Angel Hair Pasta

Angel hair is underestimated in the fashion world. Choosing the proper product is the first step in achieving success with these thin strands.

  • Taste eight goods ranging in price from around $1.50 to approximately $5.50 per pound (approximately $0.10 to approximately $0.40 per ounce), picked among the best-selling national brands available for purchase online and in Boston-area supermarkets
  • Cook until al dente and season with a measured quantity of neutral-flavored canola oil to taste
  • Serve immediately. Angel Hair Pasta with Basil, Caper, and Lemon Sauce is a delectable dish. Samples were randomized and tasted blindly in order to avoid any potential for bias. Cooked strands are measured for length and breadth
  • The ingredients and cooking timings are derived from the product labels.

Angel hair pasta is one of the most contentious forms in the pasta world. In Italian, angel hair (also known as capellini, which means “tiny hairs”) is a rod-shaped pasta that is about the same length as spaghetti and vermicelli but somewhat thinner. “You Couldn’t Pay Me to Eat Angel Hair” and “Lebron James Hates Angel Hair Spaghetti and He’s Not Wrong” are just a few of examples of articles in prominent culinary periodicals that poke fun at the thinness of angel hair pasta, as well as other nasty remarks.

As a beginning, its very thin strands—the tiniest of all Italian pastas—are light yet substantial; they twirl smoothly around forks; and they boil quickly (as swiftly as 90 seconds vs 8 to 12 minutes for spaghetti), making it a suitable choice for a quick midweek supper on the run.

Furthermore, we’ve discovered that serving it with a powerful sauce thinned up with a little pasta boiling water helps to lessen its inclination to tangle and clump together.

Finding the Best Angel Hair Pasta

In order to discover the best angel hair pasta, we tried eight different brands ranging in price from around $1.50 to approximately $5.50 per pound. Six of the goods were offered as long, inflexible strands, but we also included two products that were molded into nests before drying, which we thought were interesting. We tried them both cooked al dente and tossed with neutral-tasting canola oil to avoid sticking, as well as in our recipe for Angel Hair Pasta with Basil, Caper, and Lemon Sauce (see recipe below).

There was no aftertaste or off-flavors in any of the pastas, which had a “neutral,” “moderate” flavor.

However, it turned out that texture was far more contentious.

When cooked, our favorites were around 1.2 to 1.4 millimeters thick, which offered a more substantial chew and allowed us to better manage the doneness of the pasta.

Just How Thin Is Angel Hair?

The items offered as strands were favoured above the products sold as nests in both of our taste tests. Even before cooking, angel hair that had been nested tended to break apart more than strands of angel hair. The lengths of both types of angel hair after cooking were measured and compared, and the nest pieces were shorter and less uniform in length, resulting in more tangled pasta and less twirl-able strands in the nest pieces after cooking. Due to the fact that the nested angel hairs were only available in 8.8-ounce packets, we’d have to purchase two packages in order to construct a dish that called for a pound of pasta (see “What’s the Deal with Nests?”).

  1. Tasters often liked thicker strands because they were more “substantial” and “toothsome,” and because they had a small “bite” that was lacking in thinner strands.
  2. While a difference of 0.4 millimeters may appear inconsequential, it is really quite significant: The thickest strands were up to 40 percent thicker than the thinnest strands, with the broadest strands being up to 20 percent thicker.
  3. When cooked, the strands of our favorite items were thicker, ranging from 1.2 to 1.4 millimeters in diameter, which was just wide enough to prevent clumping and tangling while yet providing some chewiness.
  4. We were pleasantly surprised by how thin these strands were, and did not find them to be mushy or clumpy in any way.
  5. What is the reason for the difference?
  6. Unlike other strand pastas, which are frequently hung to dry, the delicate strands of handcrafted angel hair are typically placed in nests to prevent breaking during the drying process.
  7. If you’re simply preparing a piece or two of pasta, the nest structure is also supposed to make portioning easier than weighing or measuring out individual strands of spaghetti.
  8. For starters, the bits were more readily broken apart than strand pasta.
  9. Third, you must carefully stir the nests while they are cooking in order to assist them unfold.

During our blind taste test of angel hair pasta, samples of several brands of angel hair pasta are laid out and ready to be portioned out for our participants.

How Pasta Is Made

Angel hair pasta is manufactured in the same way as other dried Italian pastas, with the exception of the shape. In order to generate an elastic dough, semolina, which is coarse milled flour formed from durum wheat, is kneaded together with water. A metal or Teflon die is used to shape and lengthen the dough, after which it is dried under strict circumstances until it is firm enough to be packaged with a seal. Our investigation focused on three parameters in the manufacturing process that might have an influence on the final texture of the pasta: the material used in the cutting die, the drying time and temperature, and the components used in the pasta—specifically, those that lead to gluten development.

As we’ve seen in earlier tastings of spaghetti and fettuccine, a bronze die can result in a shaggy texture on the top of the pasta, but a Teflon-coated die provides less resistance and results in a smoother noodle.

We then examined all of the strands under a microscope, but we were unable to find any noticeable changes in the surface textures of the different pastas.

The “cold mountain water” that most pasta producers utilize in the production of their pasta, as well as a slow-and-low drying process, are credited with giving their pasta its exceptional texture.

Shopping for Angel Hair Pasta

  • Thicker noodles, which provide a more substantial texture as compared to thin noodles
  • Strands that are resistant to breaking and clumping together
  • As a result of the wider width, the cooking time is longer, which also helps to prevent overcooking. Made from both semolina and durum wheat, this dish is delicious. The product is available in one-pound quantities.

The final step was to look at the elements that lead to the production of gluten. The process of mixing and kneading pasta dough results in water hydrating proteins in the wheat to create gluten, which gives the dough its strength and elastic properties. A harder, chewier, and more intact pasta is produced by adding more gluten to the dough, whereas a softer, stickier pasta is produced by subtracting gluten. It was corroborated by the textures of our top angel hair products, which were described as firm, toothsome, and chewy by our tasters no matter how thick their strands were.

Durum wheat is typically found in the form of semolina.

Durum flour is a by-product of semolina production that is often wasted, but some pasta producers use it to minimize costs by include it in their products.

As a result, finer durum flour hydrates (and so produces gluten) more quickly than coarse semolina, resulting in higher gluten content in pastas produced with durum wheat.

Due to the presence of durum flour in our top two goods, they are likely to have firm textures and, as an added benefit, are the least priced of the items we tested.

The Best Angel Hair Pasta: Barilla Angel Hair

The strands of Barilla Angel Hair, which was our favorite product, were quite thick and bouncy, and they didn’t tangle or bunch together. Their clean, neutral flavor worked seamlessly with our basil, caper, and lemon sauce, which we cooked for 3 to 4 minutes (the shorter end of the time specified on the package). However, even though the strands were the thickest of all the treatments we tested, they were still much thinner than spaghetti, and they had the lightness that we anticipate from ethereal “angel” hair to have.

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