De Cecco No. 10 Fedelini-1 lbs.-20/Case
Dececco Imported Pasta
SKU: 393477
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. Available in 16.0 oz pack. • Cooking time: 6 min - Al dente: 4 min
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Coarse texture, we craft our pasta with bronze drawplates to guarantee the ideal porosity to best capture the sauce
- Slow drying, we still use the same method today to best preserve the natural flavor and aroma of wheat and the natural color of our semolina for a superior quality pasta
- The best durum wheats, we select the best durum wheats, from Italy and the rest of the world in terms of gluten quality, healthiness, protein content and organoleptic characteristics
- Coarse-grain semolina, we use only \u201ccoarse\u201d-grain semolina in order to preserve the integrity of the gluten and obtain a pasta which is always \u201cal dente\u201d
- Cold majella mountain water, we make our dough solely with cold water from the Majella mountains, at a temperature of less than 59\u00b0 F ensuring perfect firmness when cooked
- Coarse texture, we craft our pasta with bronze drawplates to guarantee the ideal porosity to best capture the sauce
| Item Status | SPO |
| Size Uom | LB |
| Temperature Sensitive | DRY |
| Pallet Quantity Per Layer | 21 |
| Pallet Quantity | 84 |
| Mpn | VSA0010 |
| Size | 1 lb. |
| Uom | Case |
| Case Pack | 20 per Case |
| Material | Food |
| Shelf Life | 1080 |
| Manufacturer | F.lli De Cecco Di Filippo Fsm SPA |
| Brand | DE CECCO |
| Country Of Origin | IT |
| Packaging Units | 20/EA |
| Global Product Group | Pasta/Noodles - Not Ready to Eat (Shelf Stable) |
| Storage Instructions | Store Away From Heat, Humidity And Direct Sunlight |
| Preparation Instructions | 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. |
| Serving Suggestion | 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. |
| Cooking Instructions | Boil, Boil |
| Ingredients | Durum Wheat Semolina, Vitamins (Niacin, Thiamine Mononitrate, Riboflavin, Folic Acid), Iron (Ferrous Lactate).Contains Wheat.May Contain Soy. |
| Allergens | May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives, May Contain Soybean And Its Derivatives, Contains Wheat And Their Derivatives |
| Processing Time | 5-10 Business Days |
| Calcium: 15 Milligrams | 0% Of Daily Recommendation |
| Carbohydrate, Total; Method Of Determination Unknown Or Variable: 40 Grams | 15% Of Daily Recommendation |
| Cholesterol; Method Of Determination Unknown Or Variable: 0 Milligrams | 0% Of Daily Recommendation |
| Fat, Saturated (fatty acids, total saturated): 0 Grams | 0% Of Daily Recommendation |
| Iron (iron, total): 1.7 Milligrams | 10% Of Daily Recommendation |
| Dietary Fibre, total (fibre, total dietary; Wenlock modification): 2 Grams | 6% Of Daily Recommendation |
| Potassium: 139 Milligrams | 4% Of Daily Recommendation |
| Sodium: 0 Milligrams | 0% Of Daily Recommendation |
| Niacin, Preformed: 3.5 Milligrams | 25% Of Daily Recommendation |
| Protein, Total; Method Of Determination Unknown Or Variable: 8 Grams | 16% Of Daily Recommendation |
| Riboflavin: 0.2 Milligrams | 20% Of Daily Recommendation |
| Thiamin: 0.5 Milligrams | 45% Of Daily Recommendation |
| Fat, Total (fat, total): 1 Grams | 1% Of Daily Recommendation |
| Vitamin D (vitamin D; calculated by summation of ergocalciferol and cholecalciferol): 0 Micrograms | 0% Of Daily Recommendation |
| Folate, Dietary Folate Equivalents: 186 Micrograms | 50% Of Daily Recommendation |
| Folic Acid, Synthetic Folic Acid: 111 Micrograms | 30% Of Daily Recommendation |
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