Fedelline is a term used in Italian cuisine to refer to a type of pasta that has a narrow, flat shape, similar to fettuccine or linguine. The word "fedelline" itself is derived from the Italian word "fede," meaning faith or trust. This culinary term is mainly associated with the long, thin pasta strands, which are typically around 1/4 inch wide.
The texture of fedelline pasta is smooth and silky, making it perfect for holding and absorbing sauces. It is often made from durum wheat semolina and water, ensuring a firm but tender bite. The long, flat ribbons of fedelline are generally cooked until they are al dente, meaning firm yet cooked through.
Due to its delicate nature, fedelline is commonly paired with lighter sauces, such as olive oil, garlic, and herbs, allowing the pasta to shine while still adding flavor. It is also frequently served with seafood, as the thin strands can intertwine with the fish or shellfish effortlessly.
In Italian cuisine, fedelline holds a significant role in the diverse range of pasta dishes. Its versatility and ability to complement various sauces and ingredients make it a popular choice among cooks and pasta enthusiasts alike. Whether enjoyed in a simple preparation or as part of a more complex dish, fedelline offers a delectable and satisfying dining experience.
