Capellini vs. Spaghetti - What's the difference?

There are many types of pasta, more than 300 only in Italy. It can be very difficult to remember all the names of the different types of pasta or even tell them apart, especially when they look so similar.

Two of the most similar pastas are capellini and spaghetti, which look almost identical and taste very similar.

So what is the difference between capellini and spaghetti? If you look closely, you’ll notice that capellini is quite a bit thinner than spaghetti. Most of us would be able to choose spaghetti from an entire bag of pasta, simply because it is the most popular pasta eaten around the world.

The difference in size between spaghetti and capellini may not seem that significant, but it actually makes a world of difference to a finished dish. Here’s more information on spaghetti and capellini, to help you tell them apart and know which pasta to use in each dish.

all about spaghetti

Many types of long and ribbon-cut pasta fall into the category of spaghetti, but all of them deserve to be appreciated on their own.

Spaghetti is by far one of the most popular pastas enjoyed around the world, thanks to its affordability and ease of cooking. Spaghetti means “little string,” which is exactly what spaghetti looks like.

Because of its shape, spaghetti is traditionally served with simple sauces, such as olive oil, marinara, fresh pesto or wine, and butter-based sauces. Spaghetti has a medium density, which makes it ideal for cooking al dente, as it will be tender but still have bite.

Due to the fine cut of the spaghetti, you can get a good ratio between the sauce and the pasta, which everyone wants from a good pasta dish.

How to cook spaghetti

Knowing how to properly cook spaghetti is the best way to ensure you have a delicious homemade pasta dish. Here is the best way to cook some spaghetti:

• Add water to a pot and bring it to a boil.
• Add a pinch of salt and a little olive oil to the water.
• When the water is boiling, add the spaghetti.
• Stir the paste into the water.
• After 8 minutes, try the spaghetti. If they are still hard, leave them another minute before trying them again. The pasta should be cooked al dente, tender but still slightly flavorful.
• Drain the pasta in a colander and add a little more salt and olive oil, to prevent the pasta from sticking.

It’s hard to argue that there’s anything more comforting than a hot plate of spaghetti bolognese, and plain spaghetti is to be appreciated for all that it brings to the table that’s delicious and warm, while also being super quick and easy to cook!

All about the Capellini

Capellini is also known as angel hair spaghetti and is some of the best pasta you can get.  Capellini pasta is ultra-fine, with tiny strands that measure between 0.85 and 0.92 mm. Although capellini cooks quickly, they can be difficult to perfect, as they can easily overcook.

Done right, capellini pasta has a delicate, smooth flavor and texture, but if overcooked it can be one big sticky mess. Capellini pasta is ideal for simple and light sauces, such as pesto, or in a spring dish.

How to cook Capellini

One of the most important things to do when cooking capellini is to prevent the pasta from sticking. If the capellini pasta ends up overcooked and all stuck together, it’s pretty inedible.

This is the best way to cook capellini pasta:

• Add water to a pot and bring it to a boil.
• Add salt and olive oil to the water.
• Once the water is boiling, add the capellini pasta.
• Stir the capellini pasta carefully, without breaking the strands.
• For al dente pasta, simmer the capellini uncovered for 4 minutes, stirring occasionally.
• Remove the pasta from the heat and rinse it.
• Serve immediately with the sauce of your choice.

You can also steam the spaghetti instead of boiling it.  Read the step-by-step guide to steaming spaghetti here.

Capellini pasta, or angel hair pasta, is often combined with seafood ingredients . When using capellini, it’s best to keep it simple, with a few refined and fresh ingredients.

Other pasta similar to spaghetti and capellini

As it turns out, there are a few different types of pasta that fall into the ribbon-cutting category, where spaghetti and capellini meet. Telling the difference between these pastas can help you pair them with the right sauce at home, or just give you the confidence to name all the pastas at the Italian bistro when you’re there next time.

Here are all the types of pasta that fall into the ribbon-cutting category, as well as their unique properties:

• Spaghetti - Spaghetti is the most common pasta in this category. It is a long noodle of medium density.
• Capellini - Capellini is an ultra-thin and extremely delicate pasta that will fall apart and mush if overcooked. It is also known as angel hair pasta.
• Vermicelli - Vermicelli translates to little worms in Italian, which isn’t necessarily appetizing. It is similar to spaghetti, but is slightly thicker.
• Linguine - Linguine pasta is wider than spaghetti, and the strands have rounded edges.
• Tagliatelle - Tagliatelle are usually made with egg-enriched dough. It is a medium-width pasta and is ideal for use with meatier sauces.
• Fettuccine - Fettucine is a flat, thick noodle. It translates to little ribbons in Italian, as they closely resemble little strips of tape.
• Pappardelle - Flat, wide and large noodles, pappardelle are wider than fettuccine, and more eggs are usually added to the dough.
• Bucatini - The appearance of bucatini is similar to spaghetti, but bucatini noodles have a hole in the center, almost like a straw. They are also known as perciatelli.
• Lasagna - Lasagna pasta are flat sheets, often layered with meat sauce and cheese sauce to make a classic lasagna dish.

Common mistakes to avoid when cooking spaghetti and capellini

Cooking pasta can be wonderfully simple if you know how to do it right, but there are quite a few common mistakes people make that can completely ruin pasta.

Here are the most common mistakes made when cooking pasta, and what you can do to avoid them.

Using a small pot – Many people make the mistake of using a pot that is too small. If you add the pasta in a small pot, the temperature of the water is reduced. The longer it takes for the water to come back to a boil, the lumpier and softer the pasta becomes. If you use a smaller pot, the ratio of water to starch will be higher, making the pasta sticky. We recommend using the same pot that you would use to fry food (including potatoes).

Do not add salt - Adding salt to the water is essential. It’s not actually done to flavor the pasta, but to make the outside of the pasta rougher, which prevents it from becoming slimy. Yes, the salt helps to flavor the pasta, but it is more important so that the pasta does not stick together.

Do not stir - You have to stir the pasta while it cooks. If you don’t, the paste will be caked and stuck together.

Related questions

Can I substitute the spaghetti for fettuccine?

Spaghetti and fettuccine are slightly similar, but a better substitute for fettuccine would be linguine or tagliatelle, depending on the type of sauce you’re adding to the pasta.

Can I substitute the spaghetti for linguine?

Although the two are in the same pasta category, they are used in different dishes. Linguini are flat noodles, while spaghetti is round. Spaghetti is traditionally served with meat and tomato sauces, while linguine is served with pesto or seafood.

Linguine is better with thin sauces, and spaghetti with thicker sauces, so the two don’t substitute very well for each other.

Is there a scale for pasta?

Surprisingly, there is a numerical scale that measures the thickness of the pasta.

Spaghetti ranks a 5 on the list, and regular spaghetti will always be a 5. Capellini ranges from a 1 to 2 on the scale, showing just how much finer spaghetti really is.

How many types of pasta are there?

There are about 350 types of pasta around the world, and there are almost 4 times as many names for them.

For example, farfalle can also be called bow tie or butterfly pasta. Different shapes and types of pasta are used for different purposes.

Capellini vs. Spaghetti

As trivial as it may seem, there is a big difference between capellini and spaghetti, and choosing which one to use in your next pasta dish could make or break your meal.

The ideal thing to create the best pasta dishes is to know what type of pasta combines best with a certain sauce.  Some are made for thicker sauces, such as capellini and spaghetti, and others for thinner sauces, such as linguine.

Understanding pasta and its different uses will give you the right tools to be a master cook when it comes to serving Italian cuisine.