What are Fideos pasta?

Fideos pasta is inconspicuous pasta with a long and interesting history. Pasta is consumed throughout the Mediterranean, especially in Spain and Italy, and can sometimes be found abroad. Several different recipes use Fideos, including soups and paella on the basis of pasta served in Spain. Food historians believe that Fideos pasta can be one of the earliest pasta incarnations and certainly has a well -documented history. In Spain, spaghetti pasta is sometimes called fideos, which can lead to confusion because Fideos is a distinctive shape of pasta. In Italy, Fideos pasta is often called Fidelanza or Fedelini. Modern Fideos is usually made of Durum wheat. The pasta is short, thin and slightly curved. This classic shape seems to have been left for several centuries, as well as recipes that use pasta. It seems to be a fusion food, closely related to Couscous, a food made of Durum wheat, which is very popular throughout the Middle East. CommentThe Um Cooking of Muslim Spanish from the 13th century presents food called Fidush, which uses Fideos pasta. The food is characteristic because the noodles are cooked in its sauce, which is a convention that has been preserved in many modern Fideos recipes. Some European Jewish recipes also use Fideos or very similar ingredients.

In Spain, Fideos is brewed instead of rice in paelle, especially in southern Spain. This version of Paella is very close to the medieval Fidush and can be made with an range of ingredients. Fideos of seafood is very popular, with common inclusions such as clams and shells. The pasta is cooked in a rich seafood sauce and are served directly from a cooking pot. Fideos pasta is usually toasted with oil before adding other ingredients, as well as a rice -fleet in paelle.

Many soups also use fideos because long thin strips of pasta addInteresting visual and texture touches. Especially in the United States, if Fideos is available, it is usually sold specifically as a pasta of soup. In this case, it can be enriched with eggs for more abundant taste. Pieces of spaghetti broken into short lengths will also work well for this purpose. Pasta can be cooked separately and join the soup, or can be cooked with the soup and relax starch to thicken it.