Fideu (Catalan Vermicelli/Angel Hair Pasta), 2mm

Fideu - short strands of fine pasta (2mm thick) that are a speciality of the Catalan and Valencian regions of Spain. Used to make Fideua which is like paella but made with this fideu pasta instead of rice.

This pasta was used by Rick Stein in his recent Spanish cooking series and book. He used it when visiting Catalonia to make a fabulous seafood lunch of Fideua – cooking these tiny strands of pasta in a rich fish stock which he served with a hot, garlicky aioli

This fideu is made by the artisan Catalan producer Sanmarti who have been making pasta since the 1700s. It is made with just two ingredients: durum wheat flour and water from the mineral rich thermal springs of Montbui and left to slowly dry for two days in wooden cupboards.

250g

Sanmarti