Fedelini is a thin spaghetti as long as spaghetti but just a little thicker than vermicelli.
It is served with fat-based sauces, such as olive oil and anchovies, or butter-based sauces, or light tomato sauces.
It is also served, broken, in broth.
In Naples, it is used in some oven-baked pasta dishes known as “pasticcio.”
Popular in Naples, and in the northern Italian provinces of Genoa and Liguria.
“Fedele” in Italian means faithful; “fedeli” means “the faithful”; “-ini” means little, so the name “Fedelini” means little faithful (ones).