![]() ![]() A few highly ranked products stood out for their “nuttiness” or slight “wheaty” flavor, which tasters said provided a bit of complexity, but all the pastas had a “mellow” flavor that was a “clean” canvas for sauce. Every pasta had a “neutral,” “mild” flavor with no aftertaste or off-flavors. Our tasters liked the flavor of all the products we tried. We sampled them cooked al dente and tossed with neutral-tasting canola oil to prevent sticking and in our recipe for Angel Hair Pasta with Basil, Caper, and Lemon Sauce. Six of the products were sold as long, rigid strands, but we also included two products that were shaped into nests before being dried. ![]() To find the best angel hair pasta, we sampled eight products, priced from about $1.50 to about $5.50 per pound. And we’ve found that pairing it with a potent sauce thinned out with a bit of pasta cooking water reduces its tendency to tangle and clump. Angel hair has more surface area per pound than any other strand pasta, so you get more sauce in each bite. For starters, its uniquely thin strands-the thinnest of Italian pastas-are light but still substantial twirl effortlessly around forks and cook quickly (as quickly as 90 seconds versus 8 to 12 minutes for spaghetti), making it a good option for a fast weeknight meal. We think angel hair doesn’t get the respect it deserves. It’s this thinness that has somehow inspired vitriol, with major food publications penning think pieces with snide titles such as “ You Couldn’t Pay Me to Eat Angel Hair” and “ Lebron James Hates Angel Hair Spaghetti and He’s Not Wrong.” Angel hair (or capellini, the Italian word for “little hairs”) is a rod-shaped pasta approximately the same length as spaghetti and vermicelli but much thinner. Few pasta shapes are more divisive than angel hair. ![]()
0 Comments
Leave a Reply. |