De Cecco No. 9 Angel Hair; 1 Pounds; 20 Per Case

Slow Drying. Coarse-Grain Semolina. Cold Majella Mountain Water. Bronze-Drawn Texture. The origins of Angel Hair, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape. Even the name Angel Hair is reminiscent of the fine consistency of this type of pasta which is ideal for infants from 9 months old onwards to help them get used to eating food for grown-ups. Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Angel Hair is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region. Slow Drying: We still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta. Coarse-Grain Semolina: We use only coarse-grain semolina flour in order to preserve the integrity of the gluten and obtain a pasta which is always al dente. Cold Majella Mountain Water: We make our dough solely with cold water from the Majella mountains, at a temperature of less than 59 F ensuring perfect firmness when cooked. Bronze-Drawn Texture: We craft our pasta with bronze draw plates to guarantee the ideal porosity to best capture the sauce.