Fedelini vs Vermicelli
Fedelini is fine round strand, between capellini and spaghettini. Vermicelli is round solid strand, thickness varies by country.
Side by side, to scale
10 mmFedelini: 250 to 260 mm by 1.2 to 1.4 mm
Vermicelli: 250 to 260 mm by 1.5 to 2.1 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, thickness varies by country |
| Length | 250 to 260 mm | 250 to 260 mm |
| Width or diameter | 1.2 to 1.4 mm | 1.5 to 2.1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 5 to 7 min | 7 to 11 min |
| Brands with a page | De Cecco | not measured |
| Catalogue numbers | De Cecco no. 10, De Cecco no. 181 | not measured |
| Cook time across brands | 6 min | 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 | not measured | 59 |
| Pairs with | In brodo, Lemon and butter, Aglio e olio, Pomodoro | Vongole, Aglio e olio, Marinara, Pomodoro, Puttanesca |
Fedelini
Light and fast, like spaghettini. Butter, oil, a clear broth, a fresh tomato. It goes limp under anything with weight.
Vermicelli
Treat Italian vermicelli as a slightly heavy spaghetti: clams, garlic and oil, tomato. Treat the thin export version as spaghettini and keep the sauce light.
Can you swap them?
Vermicelli for fedelini: yes, the thin export grade.
Both take Aglio e olio, Pomodoro.
Only fedelini: In brodo, Lemon and butter.
Only vermicelli: Vongole, Marinara, Puttanesca.
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.