Thin and delicate strands of spaghetti like pasta. They are called "capelli d'angelo" in Italian.
1. Italian for dough or pastry 2. An unleavened dough formed from a liquid (eggs and/or water) mixed with a flour (wheat, buckwheat, rice or other grains or a combination of grains) and cut or extruded into tubes, ribbons and other shapes; flavorings such as herbs, spices and vegetables (ex. tomatoes and spinach) can be added to the dough; pasta is usually boiled and served with a sauce.
Pasta e Fagioli
A rich bean soup with pasta, in which a large sausage(such as cotechino) has been cooked. The soup is eaten first, followed by the sausage served with mustard and bread.