Cappellini (small hats) origins trace back to Genoa, Ciociaria and territories surrounding Naples. This thin rod shaped pasta has a round section and its thickness can vary between 0,85 mm and 0,92 mm. Very simple sauces suit this kind of pasta as they combine perfectly with raw butter, such as with butter and cheese sauce or simply with melted butter and sage. Other perfect matches are with egg based sauces or fresh raw tomatoes. To taste Cappellini at their best they can also be served in alight broth. As well as in broths and dry pasta platters, in the Naples area they are also used for oven pies.