Capellini vs Fedelini
Capellini is very fine round strand, under 1 mm. Fedelini is fine round strand, between capellini and spaghettini.
Side by side, to scale
10 mmCapellini: 250 to 260 mm by 0.8 to 1 mm
Fedelini: 250 to 260 mm by 1.2 to 1.4 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Long strands | Long strands |
|---|---|---|
| Region | Campania | Liguria |
| Section | Very fine round strand, under 1 mm | Fine round strand, between capellini and spaghettini |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 0.8 to 1 mm | 1.2 to 1.4 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 2 to 4 min | 5 to 7 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana | De Cecco |
| Catalogue numbers | De Cecco no. 9, De Cecco no. 209, Rummo no. 1, Rummo no. 106, Garofalo no. 2, Garofalo no. 22, La Molisana no. 17, La Molisana no. 60, La Molisana no. 100 | De Cecco no. 10, De Cecco no. 181 |
| Cook time across brands | 2 to 6 min | 6 min |
| Brand dimensions | Rummo: 260 mm long, 1.25 mm across; Mancini: 260 mm long, 1.2 mm across | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 32 | not measured |
| Pairs with | Lemon and butter, Aglio e olio, In brodo, Pomodoro | In brodo, Lemon and butter, Aglio e olio, Pomodoro |
Capellini
There is almost no mass to carry sauce, so the sauce must be nearly weightless: butter, lemon, a splash of oil, a raw tomato, a little broth. Anything with body clumps the strands into a mat.
Fedelini
Light and fast, like spaghettini. Butter, oil, a clear broth, a fresh tomato. It goes limp under anything with weight.
Can you swap them?
Fedelini for capellini: yes, between capellini and spaghettini.
Capellini for fedelini: yes, a touch thinner, same use.
Both take Lemon and butter, Aglio e olio, In brodo, Pomodoro.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.