Extravagant angels' curls

Capricci are unique creations that remind us of the curly hair of angels. Their name, "Capricci", derives from their very extravagant, capricious look, means something like capricious- derives from their very extravagant look. This exciting shape combined with the rough surface not only make this pasta beautiful but also extremely versatile. The best part is, it also tastes great!

Ingredients

Durum wheat from organic farming (Apulia), Italian spring water and lots of love.

Capricci taste best with:

Due to their versatile shape, Capricci can be combined with light as well as heavy sugos. Apart from all types of pesto, sauces made of tomatoes as well as meat (e.g. "Ragu alla Bolognese") go well with this pasta. We love to eat Capricci sprinkled only with some olive oil and parmesan cheese, as it lets the wonderful wheat flavour unfold best.

Preparation:

Bring a generous amount of water (1l per 100gr pasta) to a boil, then add salt and the pasta. Stir the Capricci regularly, and leave them to boil for about 8 to 9 minutes until they are "al dente". The cooking time is only a guideline and can be adjusted according to one’s own preferences, but we recommend the Capricci are best served "al dente". After boiling, strain, shake lightly and mix with a sauce of your choice.