Fedelini vs Spaghettini
Fedelini is fine round strand, between capellini and spaghettini. Spaghettini is round solid strand, about 1.5 mm across.
Side by side, to scale
10 mmFedelini: 250 to 260 mm by 1.2 to 1.4 mm
Spaghettini: 250 to 260 mm by 1.4 to 1.6 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 | Liguria | Campania |
| Section | Fine round strand, between capellini and spaghettini | Round solid strand, about 1.5 mm across |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 1.2 to 1.4 mm | 1.4 to 1.6 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 5 to 7 min | 6 to 9 min |
| Brands with a page | De Cecco | De Cecco, Rummo, Garofalo, Mancini, Barilla, La Molisana |
| Catalogue numbers | De Cecco no. 10, De Cecco no. 181 | De Cecco no. 11, Rummo no. 2, Garofalo no. 4, La Molisana no. 16 |
| Cook time across brands | 6 min | 5 to 9 min |
| Brand dimensions | not measured | Rummo: 260 mm long, 1.75 mm across; Mancini: 260 mm long, 1.8 mm across |
| 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 | not measured | 31 |
| Pairs with | In brodo, Lemon and butter, Aglio e olio, Pomodoro | Aglio e olio, Vongole, Lemon and butter, Pomodoro, Bottarga |
Fedelini
Light and fast, like spaghettini. Butter, oil, a clear broth, a fresh tomato. It goes limp under anything with weight.
Spaghettini
Less mass per strand means less sauce per mouthful, so the sauce should be light and fast. Oil, garlic, chili, lemon, clams, cherry tomatoes. Cream and ragu drown it.
Can you swap them?
Spaghettini for fedelini: yes, a touch thicker, same use.
Both take Lemon and butter, Aglio e olio, Pomodoro.
Only fedelini: In brodo.
Only spaghettini: Vongole, Bottarga.
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.