Pasta | Vegetarian

Fideo

Triticum aestivum (for wheat fideo) Allergens: Wheat,Gluten
Fideo

Sourcing & Taxonomy

  • Family Poaceae (for wheat)
  • Primary Cuisine Spanish|Mexican
  • Seasonality Year-Round
  • Source Wheat flour

The Forktionary Angle

""

Definition

A type of short, thin pasta, often vermicelli-like, popular in Spanish and Latin American cuisine, frequently toasted before cooking.

Sensory Profile

TasteMild,Starchy,Nutty (when toasted)
TextureFirm,Chewy,Slightly springy
AromaGrain,Subtle (when raw),Toasted (when cooked)
AcidityLow

Technical Metrics

Nutrition Facts

Per 56g (dry)
Calories370 kcal
Total Fat1 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol0 mg
Protein13 g
Total Carbohydrate75 g
Dietary Fiber3 g
Total Sugars1 g
Calcium20 mg
Iron3 mg
Potassium200 mg

Chef’s Secret

Toasting fideo in oil before adding liquid creates a deeper, nutty flavor and prevents clumping.

Substitutions

Best Match

Vermicelli

1:1

Nearly identical in shape and cooking properties, easily accessible.

Angel Hair Pasta

1:1

Similar thinness, but longer strands, may need to be broken for fideo dishes.

Thin Spaghetti (broken)

1:1

Readily available, provides similar texture and starchiness when broken.

Orzo Pasta

1:1

Different shape but small and rice-like, works well in soups and casseroles.

Buying Guide

Available in most Latin American or international grocery stores, often in bundles.

Flavor Pairings

Tomatoes Chicken broth Cumin Garlic Seafood.