Klara Marić fidelini for soup is dried pasta made from the highest quality durum wheat and eggs. In our assortment, fidelini are the thinnest of all other types of pasta, designed as soup pasta. During our childhood, fidelini was always cooked and prepared for meals in almost every household and thus became a tradition and a part of the everyday life of our home today.
They are thought to have originated in Genoa, although they first appear in daily Arabic discussions as “fidaws” meaning a short thin thread-like dough. Fidelini are known in Italy as Ligurian pasta, which became famous in the world during the time of the rich maritime trade on ships from Genoa, although it has never been documented that it was first produced there.
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