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Fedelini
Thin spaghetti as long as spaghetti but just a little thicker than vermicelli. Serve with fat-based sauces, such as olive oil and anchovies, or butter-based sauces, or light tomato sauces. Also served, broken, in broth. In Naples, it is used in some oven-baked pasta dishes known as "pasticcio".
Popular in Naples, and in the northern Italian provinces of Genoa and Liguria.
Substitutes
Spaghetti, Vermicelli,
Language Notes
"Fedele" in Italian means faithful; "fedeli" means "the faithful"; "-ini" means little, so the name "Fedelini" means little faithful (ones).
Also called:  Fedelini (Italian)
See Also
Pasta for Baking, Pasta for Sauce
Other entries for Pasta for Soup
Acini di Pepe, Annelli Pasta, Cappellini, Conchigliette, Ditali, Farfalline, Fedelini, Orzo, Scucuzun
Other entries for Pasta
Black Pasta, Chitarra, Egg Pasta, Fideos, Gnocchi, Noodles, Pasta for Baking, Pasta for Salads, Pasta for Sauce, Pasta for Stuffing, Pasta Liscia, Pasta Rigata, Stuffed Pasta
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