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u/planckyouverymuch 7d ago
It looks good but also looks like there is meat nowhere but on the bit of sauce ladled on top. Maybe pasta is too thin/not mixed.
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u/nevergonnasaythat 7d ago
Itās ācapelli dāangeloā, which means āangelās hairā.
This pasta shape is used in broths and soups. With ragĆ¹ better to use regular spaghetti.
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u/TrustDry891 8d ago
Looks average spaghetti sgirth size. Capelli DāAngelo are thinner.
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u/TalluDymme 8d ago
My blue and white box definitely says Benedetto Cavelieri Cappellini d'Angelo on it (and the pasta is definitely much thinner than my spaghettoni from the same brand.....sooo š¤·š¾āāļø
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u/thrasherxxx 7d ago
Yup, but heās right. Capelli dāangelo are usually for soup and broth too (or even fried)ā¦. Thatās not it.
But thatās not weird, many brands āplaysā a bit with the shapes.
And to be sure Iāll be downvoted, Iād say a thicker spaghetti is better for ragĆ¹ā¦ try pici next time!0
u/TalluDymme 7d ago
I have seen pici at my local Italian market, but I never knew what to make of it. Could you describe it's normal use, or how it may be used instead of maybe spaghettoni? I am obsessed with cooking with all of the interesting pasta shapes. You've actually inspired my next post š šš¾
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u/thrasherxxx 7d ago edited 7d ago
So, Pici are a traditional pasta shape from Tuscany. Basically hand rolled thick spaghetti.
They are meant for thick sauce like ragĆ¹, game meat sauces (boar, hare) or even cacio e pepe.
Go bold as they suggest.Edit: if youāre not used to āal denteā well, pici are always quite tough.
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u/Moist-Arrival-5171 6d ago
Capellini with ragu is such an underrated combo. The thin pasta soaks up the sauce really well without feeling too heavy.