De Cecco No. 10 Fedelini Pasta, 1 Pound, 20 Per Case

De Cecco No. 10 Fedelini Pasta delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Light seafood pasta: Toss with clams, garlic, white wine, and olive oil for a classic linguine-style dish where fedelini’s thin strands absorb the briny sauce without weighing it down.
Simple olive oil and garlic: Dress with aglio e olio, red pepper flakes, and fresh parsley for a fast weeknight meal that highlights the pasta’s delicate texture.
Broth-based soups: Break into shorter lengths and add to chicken broth, minestrone, or Italian wedding soup where fine pasta cooks quickly and maintains body in the liquid.
Cold pasta salads: Cook, chill, and combine with cherry tomatoes, fresh basil, mozzarella, and vinaigrette for a light pasta salad that holds dressing evenly across its thin strands.
Baked casseroles: Layer with light cream sauces, vegetables, and cheese for baked dishes where a thinner pasta distributes evenly throughout the bake.

Who Would Benefit

• Italian restaurants and trattorias seeking an authentic thin-strand pasta for traditional seafood and light sauce preparations
• Caterers and high-volume kitchens that need consistent, case-quantity pasta from a trusted brand
• Home cooks who prefer a thinner alternative to spaghetti for delicate sauce pairings
• Soup kitchens and institutional cafeterias that use pasta in broths and light soups
• Meal prep services that portion pasta into individual servings for weekly menus

Product Highlights

• Made with premium durum wheat semolina and mountain spring water for authentic Italian quality
• Bronze-die extruded for a rough surface that holds sauce better than smooth, Teflon-die pasta
• Slow-dried at low temperatures to preserve natural wheat flavor and proper al dente texture
• No. 10 fedelini format: thin, delicate strands ideal for light sauces, seafood, and broth-based dishes
• 1-pound box, 20 boxes per case for convenient foodservice stocking

Preparation & Use

Bring 4 to 6 quarts of salted water to a rolling boil per pound of pasta. Add the fedelini and stir gently to prevent sticking. De Cecco recommends cooking for 3 to 5 minutes for al dente; adjust by 30 seconds depending on whether the pasta will finish in sauce. Drain immediately and toss with your prepared sauce while still hot so the strands absorb flavor evenly. For soups, add the pasta during the last 3 to 4 minutes of cooking so it does not over-soften in the broth.

Application Areas

De Cecco No. 10 Fedelini fits well in full-service Italian restaurants as a lighter alternative to spaghetti on the pasta menu, in seafood restaurants where a thin strand complements clam, shrimp, and white fish sauces, and in hospital and school cafeterias where its quick cook time and fine texture suit broth-based soups and simple preparations. Catering operations benefit from the 20-box case format for accurate portioning and the brand’s consistent cook times across batches.