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De Cecco 16 oz. Rotelle n° 54
837316$5.89From the beginning of the twentieth century, many forms of pasta have been inspired by mechanics and the automotive industry, such as Radiatori (radiators) or Lancette (clock hands). Rotelle (cog... -
De Cecco 16 oz. Tortiglioni n° 23
837435$4.89Tortiglioni are one of many varieties of maccherone, one of the oldest types of pasta originating from Naples. The name in Italian refers to the shape and comes from the Vulgar... -
De Cecco 16 oz. Tubetti Lisci n° 62
815080$4.89Tubetti Lisci (smooth tubes) are part of the very short, dry, straight cut, smooth pasta family and originate from southern Italy. The shape is what gives this pasta its name because it resembles... -
De Cecco 16 oz. Lasagna Riccia n° 1
837333$5.89Lasagna Larga Doppia is a special type of lasagna that is very wide with a wavy edge on both sides. It is said to be originally from southern Italy in general and from the Campania region in... -
De Cecco 8.8 oz. Pappardelle n° 101 with egg
792062$4.89Pappardelle are widespread throughout Italy and are part of the family of long, flat pasta. They are especially excellent in preparations based on wild meat and game sauces. They are also...
Description
The origin of Fedelini can be traced back to the Ligurian territories of the province of Savona starting from the 14th century when they began to make macharoni e tria , also called fidej , whose characteristic is that of being very thin, a characteristic that still today distinguishes them from Spaghetti.
The recommended condiments for this format are simple: excellent combinations with butter, such as raw butter and cheese or melted butter with sage and cheese. Egg-based sauces or those with raw fresh tomatoes are also excellent. Another way to enjoy Fedelini at their best is in a light white broth. In addition to broths and pasta dishes, in the Neapolitan area they are also used to prepare baked pies.
Ingredients:
Durum wheat semolina pasta
Durum wheat semolina - may contain soy and mustard .