Vermicelli is a type of long, thin pasta whose name means "little worms" in Italian. It is traditionally made from durum wheat semolina and sometimes eggs. In Italy, vermicelli is thicker than spaghetti, while in the United States and other English-speaking countries, it is usually thinner than spaghetti. It is an extruded pasta, meaning the dough is forced through a die to create its shape. There are different varieties of vermicelli around the world. For example:
- Italian vermicelli is made from durum wheat semolina and eggs.
- Southeast Asian vermicelli, often called rice vermicelli, is made from rice flour and water.
- Indian and Mexican versions of vermicelli have their own ingredient variations.
- Rice vermicelli is used widely in Asian cuisines, often in soups, stir-fries, or salads.
It cooks quickly and is best served with light sauces, such as oil-based or simple tomato sauces, due to its thinness. Vermicelli is versatile and popular in many dishes globally, sometimes found fresh or dried. Hence, vermicelli is essentially a thin pasta or noodle that varies in thickness and ingredients depending on the regional cuisine. It can be wheat-based or rice-based, used in a range of culinary contexts from Italian pasta dishes to Asian noodle recipes.
