Capellini Giuseppe Cocco 500g - Artisan pasta

Capellini are the thinnest pasta format available, and therefore also the most difficult to cook well. Pasta that is too fragile breaks in the pot, overcooked it sticks together, too smooth it slides off the sauce without picking up anything.

Giuseppe Cocco's hold up because they are made from an extraordinary raw material: Italian semolina from Extra Durum wheat grown in the Arizona desert, with low irrigation water, continuous sunshine by day and dry air by night. It is the hardest and purest wheat in the world, they say, and its cooking resistance confirms this.

Spring water from Fara San Martino, rough bronze die, static low-temperature drying. Five minutes and they're ready. Very little time for pasta that knows how to stand on its own.

Why choose them

• 100% Italian semolina from Extra Durum Arizona Desert wheat — the hardest wheat available on the market
• Spring water from Fara San Martino, rough bronze die
• Static low-temperature drying — preserves structure and aroma
• Very fast cooking: 5 minutes al dente
• Delicate yet resistant format thanks to the quality of the semolina
• 🇮🇹 Produced in Fara San Martino, Abruzzo — Artisan Pasta Factory n. 31794 Chieti Register of Artisans

How to use them

They are the ideal format for light and quick sauces that don't weigh down the strand. With extra virgin olive oil, garlic, and an anchovy melted in a pan, they are ready in less than ten minutes. With fresh tomato, basil, and a sprinkle of pecorino, they are summery and immediate. With a light vegetable broth, they become a delicate soup. With finely chopped red garlic sprouts from Sulmona and a drizzle of raw oil, they are an unusual and surprising first course.

They are not the format for long ragù (for that there are chitarra and mezzi rigatoni) but for fresh and quick sauces, they are unrivaled.

Ingredients

Durum wheat semolina, water.

May contain traces of soy and mustard. Country of wheat cultivation: Arizona. Country of milling: Italy.

Product details

Type: Durum wheat semolina pasta

Origin: Abruzzo — Fara San Martino (CH)

Producer: Pastificio Artigiano Cav. Giuseppe Cocco

Semolina: 100% Extra Durum Arizona Desert

Weight: 500 g

Cooking time: 5 minutes al dente

Die: rough bronze

Storage

Store in a cool, dry place, away from heat sources and direct light.

A tip from the Belfiore Brothers

<Five minutes of cooking, extra virgin olive oil, garlic and finely chopped red garlic sprouts from Sulmona on top, or alternatively, dried pepper from Altino. It's one of those dishes that seem simple but are difficult to improve.>