F.lli De Cecco di Filippo Fara San Martino SpA
F.lli De Cecco Fedelini Pasta
What it is
Fedelini is a type of long, thin pasta made from durum wheat semolina. It is similar to spaghetti but typically has a slightly smaller diameter. The pasta is extruded through bronze dies, which gives its surface a rough texture. This texture helps sauces adhere better to the pasta. The pasta is dried slowly at low temperatures to preserve its flavor and cooking properties. It is a classic Italian pasta shape.
How people cook with it
This pasta shape is versatile and works well with a variety of sauces and preparations. It is a staple in many Italian kitchens.
- With light tomato sauces
- In seafood pasta dishes
- With olive oil and garlic
- As a base for pasta salads
To cook fedelini, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, usually around 7-9 minutes, until al dente. Drain the pasta, reserving some of the cooking water. Toss immediately with your chosen sauce. The rough texture of the pasta will help the sauce cling to each strand, creating a delicious and well-coated dish. It is best served hot.
How it differs from similar foods
Compared to standard spaghetti, fedelini is notably thinner. This thinner profile means it cooks slightly faster and can absorb delicate flavors more readily. The bronze-cut texture also sets it apart from smoother, machine-extruded pastas, offering a more satisfying bite and better sauce adhesion.
Who it is for
Home cooks who enjoy preparing traditional Italian meals will appreciate this pasta.
How to keep the rest
Store any unused pasta in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing odors. Ensure the container is sealed to keep out moisture and pests.