![]() I’m sorry, but is an eternity in heaven supposed to be this boring? If we have to eat angel hair, I think it’s time we embrace a more devilish approach. General advice is to pair angel hair with only the lightest, most delicate of sauces, such as pesto or plain olive oil. ![]() While this would be a sin for most noodles, stripping away the excess starch necessary for making rich sauces that cling as a velvety coating, it’s a sacrifice we must make for preserving any toothsome texture. Then, overall success depends entirely on not just draining out the hot liquid, but then rinsing it in cold water. Start testing it after one minute at a full boil, leaving it on the heat for no longer than two. One benefit to angel hair is that it does cook quickly even more quickly than most manufacturers suggest. Out of desperation, I said my prayers and tried to trust in fate. My trusty pasta maker went down at exactly the same time there was an apparent pasta shortage in local stores, so my choice was angel hair or nothing. It barely even registers on my hierarchy of pasta, and yet, I recently ended up with a box in my pantry. Nor would it be my second, third, fourth… I think you get the picture. Gummy, gluey, supersaturated with sauce, it’s like they never even knew the term “al dente.”Īngel hair, AKA capellini, has never been my first choice. Suddenly, those golden threads transform into bloated, tangled knots of dough. ![]() Let cooked noodles sit for just a second too long and all hell will break loose. Of all the pasta shapes in the world, which do you think is the worst, and why is it always angel hair? Meant to approximate the gossamer-thin strands of hair that only an angel could boast, such a divine name is entirely antithetical to its behavior on the plate. ![]()
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