Fedelini originate from the areas surrounding Genoa, Rome (Ciociaria) and Naples. It is a long pasta type with a round section and is between 0.053" and 0.057" thick.
Very simple sauces suit this kind of pasta: butter and cheese, or melted butter with cheese and sage. Other perfect matches are egg-based sauces or fresh tomato -based sauces. They are delicious in a light broth. In the Naples area they are also used for oven pies.