Benedetto Cavalieri Capellini D'angelo
THE CAVALIERI FAMILY BEGAN FARMING WHEAT IN SELECT FIELDS IN APULIA IN THE EARLY 1800’S. THEY WERE MILLING THE GRAIN BY THE 1870’S. Benedetto founded the pasta factory in 1918, dedicated to producing first-choice, artisan pasta using the best grain, innovative processes, and up-to-date machinery adhering to the time-honored “DELICATE METHOD.” He introduced a method for drying the pasta using water heaters and fans rather than drying it on street racks. His dedication to quality has been passed down through five generations.
Since 2005, Pastificio Benedetto Cavalieri has been appointed Learning Centre of Slow Food University of Gastronomic Sciences of Pollenzo (Piemonte). Students from five continents attend the thematic one-week seminars on pasta-making.
Introducing Benedetto Cavalieri's exquisite Capellini pasta famously recognized as Angel Hair pasta in culinary circles. Crafted with the utmost care, this slender, long-cut pasta is meticulously fashioned from the finest hard durum wheat. Embracing traditional methods, Cavalieri's Capellini undergoes a meticulous extrusion process through bronze dies, ensuring an impeccable texture tantalizing the taste buds. The slow drying process at low temperatures further enhances its character, giving it a delightful nutty flavor and aroma that captivates the senses. Notably, this remarkable pasta boasts an exceptional protein content, elevating it to a nourishing and satisfying dining experience.
Fine, delicate strands of pasta called for weighty shrimp, cherry tomatoes, and a chiffonade of basil. Cooking time: 2 minutes.