Fidelini Pasta

Fedelini Pasta
Other Names:
Fedei
Fidelli
Sopra Capellini
Region:
Liguria, available in Italy but not very often found outside. But sold as Capelli D’Angelo.
In Sardinia, it is used in broth and is very early seen as hand-made pasta. It seems its place of origin is Sardinia.
Made with:
Manufactured Fidelini is made with water, salt, and durum wheat.
About: The origins of this type of pasta are said to be from the Genoa area, in Ciociara, and in the Naples area. It is a long pasta with a round section. Serve with fat-based sauces, such as olive oil and anchovies, or butter-based sauces, or light tomato sauces. This is the thinnest of all the long types of pasta.
assorted long pastas

1. Cappellini, 2. Spaghettini, 3. Spaghetti, 4. Spaghettoni, 5. Bucatini, 6. Bavette

 Source:
Photo Credit: Bill Rubino
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Canapes

I don't have many canapes here. The ones I share are super quick, very tasty and most of all tasty. Your guests will appreciate the effort.

A Quick Note

I wanted to take a minute to say that I do try and weigh as many of the ingredients as I can. I think it helps make recipe results more consistent. Of course professional bakers even measure liquids by weight. I don't mind pulling out my little digital scale when I need to.
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