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Description
Features
The Origin Of Fedelini Can Be Traced Back To Parts Of Liguria And The Province Of Savona At The Beginning Of The 14Th Century With The Start Of The Production Of Macharoni And Tria, Also Called Fidej. They Are Extremely Thin Which Is How They Can Still Be Distinguished From Spaghetti. Simple Condiments Are Recommended For This Type Of Pasta. It Is Excellent Combined With Butter Dressings, Such As Uncooked Butter And Cheese, Or Melted Butter With Sage And Cheese. Egg Or Fresh Raw Tomato Based Sauces Are Also Excellent. Another Way To Enjoy Fedelini Is In A Light, Chicken Broth. In Addition To Broths And Pasta Dishes With Sauces, This Pasta Is Also Used To Prepare Oven-Baked Dishes In The Naples Region.
Preparation
Boil - For A Perfect Cooking: Use 6 Quarts Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time . Cook For 6-4 Minute, Drain And Season.
Storage
Store Away From Heat, Humidity And Direct Sunlight -
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Features
The Origin Of Fedelini Can Be Traced Back To Parts Of Liguria And The Province Of Savona At The Beginning Of The 14Th Century With The Start Of The Production Of Macharoni And Tria, Also Called Fidej. They Are Extremely Thin Which Is How They Can Still Be Distinguished From Spaghetti. Simple Condiments Are Recommended For This Type Of Pasta. It Is Excellent Combined With Butter Dressings, Such As Uncooked Butter And Cheese, Or Melted Butter With Sage And Cheese. Egg Or Fresh Raw Tomato Based Sauces Are Also Excellent. Another Way To Enjoy Fedelini Is In A Light, Chicken Broth. In Addition To Broths And Pasta Dishes With Sauces, This Pasta Is Also Used To Prepare Oven-Baked Dishes In The Naples Region.
Preparation
Boil - For A Perfect Cooking: Use 6 Quarts Of Water Per 1 Lb Of Pasta. Bring Water To A Boil. Add Salt To Taste. Add Pasta To Boiling Water. Stir From Time To Time . Cook For 6-4 Minute, Drain And Season.
Storage
This product hasn't received any reviews yet. Be the first to review this product!
