Capelli d'Angelo - Filotea

Capelli d’Angelo (literally “angel hair”) from Filotea is an ultra-thin Italian egg pasta made in the Marche region using their traditional slow-drying method. The fine, tender strands cook in just a couple of minutes and hold their shape beautifully. It’s perfect for light broths or delicate seafood dishes, and also shines simply tossed with olive oil, garlic, and a sprinkle of Parmesan. For best results, cook briefly—just until al dente—to keep its silky texture. Ingredients: Durum wheat semolina, eggs (30%). About the producer: Italy takes pasta seriously, and Filotea is no different 🇮🇹 Based in Italy’s Marche region, founders Pietro and Francesco set out to recreate the handmade egg pasta that generations of nonne have been serving at Sunday family lunches for centuries—not to create just another industrial pasta company. Instead of chasing volume, Filotea focuses on a handful of traditional recipes, using fresh eggs, high-quality durum wheat semolina, and slow drying at low temperatures to preserve the delicate flavor and texture of fresh pasta. Their recipe is unusual. Instead of using only semolina, they combine durum wheat semolina, Italian “00” flour and 27% fresh eggs, which is what gives the pasta its delicate, almost fresh-pasta texture. The pasta is rolled exceptionally thin, then cut and dried for over 24 hours, giving it the light, silky texture of fresh egg pasta with the convenience of dried. It cooks in just a few minutes, and the rough surface holds onto sauces beautifully. Try it out on your next pasta night—egg pasta is traditionally paired with richer sauces: ragù, mushrooms, butter and sage, truffles, cream sauces, and slow-cooked meats. Regular pasta is often preferred for tomato sauces, seafood, pesto, and simpler olive oil-based dishes. Buon appetito! 🍝