The origins of Angel Hair, with their evocative name (fine hair) and light consistency, are contested between the area around Genoa, Naples and the Ciociaria (central Italy). It is one of the thinnest types of long pasta wound into a nest shape. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent.