Below is a list of all known varieties for Fideuà. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Fideuà (Bronze-Cut) | Pasta extruded through bronze dies to maximize the rustic texture for sauce and broth absorption. |
| Fideuà (Extra Thin/Cabello) | The finest, fastest-cooking cut of Fideuà, similar to angel hair vermicelli. |
| Fideuà (Gluten-Free) | Fideuà made from corn or rice flour, providing a gluten-free option for the traditional Valencian seafood dish. |
| Fideuà (Saffron Infused) | Fideuà pasta dough infused with saffron, a traditional spice in Valencian cuisine, giving the pasta a golden color and aromatic flavor. |
| Fideuà (Thick/Grueso) | A thicker, more robust cut of Fideuà pasta, designed to hold up to rich, chunky seafood stocks and achieve a crunchy bottom layer. |
| Fideuà (Thin/Fino) | A thinner cut of Fideuà pasta, which cooks faster and is preferred for lighter, more delicate seafood dishes. |
| Fideuà (Whole Wheat) | Pasta made from whole wheat flour, giving the hollow strands a heartier texture and depth of flavor. |