Vermicelli

Vermicelli refers to a type of thin noodle, similar to spaghetti but much thinner. It’s a traditional ingredient widely used in various cuisines around the world. The term “vermicelli” is derived from the Italian word “vermicello,” meaning “little worms” due to its thin, spaghetti-like appearance.

Made from wheat flour or rice flour, vermicelli can vary in thickness and length based on regional preferences and intended use. There are different forms of vermicelli:

Wheat Vermicelli: This variety is typically made from durum wheat semolina and is commonly used in Italian cuisine. It’s also found in dishes like sweet desserts, noodle salads, and soups.

Rice Vermicelli: Made from rice flour, this type of vermicelli is very popular in Asian cuisine, particularly in dishes like stir-fries, soups, noodle salads, and as a component in spring rolls or certain curries.