Below is a list of all known varieties for Fedelini. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fedelini (Bronze-Cut) | Pasta extruded through bronze dies, creating a slightly rougher surface ideal for clinging to thin, light, oil-based sauces. |
| Fedelini (Egg Dough) | Thin strand pasta made with egg-enriched dough, resulting in a richer flavor and tender texture, popular in clear broths. |
| Fedelini (Gluten-Free) | Fedelini made from alternative flours (e.g., rice, corn), offering a very thin strand option for gluten-free diets. |
| Fedelini (Nest) | Very thin strands packaged in small, circular nests for easy portion control and protection against breakage. |
| Fedelini (Soup Cut/Very Fine) | Fedelini cut into extremely short pieces, used as a delicate *pastina* in light broths and clear soups. |