The origins of Fedelini can be traced back to the 14th century in the Ligurian territories, particularly in the province of Savona. During this period, the making of macharoni and tria, also known as fidej, laid the foundation for the creation of Fedelini. One distinctive characteristic that sets Fedelini apart is its extreme thinness, a feature that distinguishes it from Spaghetti. The recommended seasonings for this delicate pasta are simple yet delightful.
Fedelini pairs excellently with butter combinations, such as raw butter and cheese, or the richness of melted sage butter and cheese. Additionally, it complements egg-based sauces and fresh raw tomato sauces, offering a range of flavorful options. Another enjoyable way to savor Fedelini is in a light white broth, where the thin strands absorb the essence of the broth beautifully.
Ingredients
Durum wheat semolina pasta.
May contain eggs, soy and mustard.
Nutrition
