Thinner than linguini or spaghetti, “capellini” translates to “little hairs,” a characteristic that makes this variety perfect for serving with lighter sauces. This version is made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. It’s a great choice for serving with soups, a fresh tomato sauce or vegetable primavera. The skilled Italian artisans of Montebello combine organic semolina flour with a sprinkling of pure water from a neighboring spring. The delicate dough is then shaped through bronze and traditional dies and left to gradually air-dry, a meticulous process that results in pasta perfection. 16 oz.
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