Capellini is an exceptionally fine, delicate strand of pasta made from selected durum wheat semolina and pure mountain water. Rustichella has been making pasta in Abruzzo since 1924, using traditional bronze dies followed by a long, slow drying at low temperatures for excellent texture and flavor. Capellini’s slender shape is best with lighter sauces: simple tomato and basil, seafood, olive oil and lemon, or plenty of butter and Parmigiano.