Divella Capelli d'Angelo n.93
Divella Capelli d'Angelo n.93: very thin long dry pasta by Divella (Divella Pasta di semola range, No. 93); ingredients: durum wheat semolina and water.
Divella Capelli d'Angelo n.93 is very thin long dry pasta made by the Italian brand Divella. The product belongs to the Divella Pasta di semola range. In Divella's numbering the shape is No. 93: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.
Ingredients: durum wheat semolina and water. Cooking time according to the official site: 3 minutes. Pack sizes: 500 g. Protein: 12 g per 100 g.
Thin strands cook in a few minutes and suit light sauces, broths and simple butter or oil dressings. Classic dishes for this shape: aglio, olio e peperoncino. Allergens: gluten (wheat). As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 3 min |
| Main use | Aglio, olio e peperoncino |
| House range | Divella Pasta di semola |
How it connects to Pasta
Divella Capelli d'Angelo n.93 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Divella Pasta di semola, Capellini
Frequently asked questions
How long do you cook Divella Capelli d'Angelo n.93?
3 minutes, according to the official Divella website.
What does n.93 mean in the name Divella Capelli d'Angelo n.93?
It is the shape's number in the Divella catalogue and identifies this exact cut and size. Other brands number their shapes differently.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Divella Capellini n.11 · Divella Pantacce n.19 · Divella Mezzi Occhi di Lupo n.20 · Divella Canneroni Rigati n.21 · Divella Elicoidali n.22 · Divella Cannerozzetti n.24