Vermicelli

Vermicelli is a type of pasta characterized by its round shape and resemblance to spaghetti. However, in English-speaking countries, vermicelli is typically thinner than spaghetti, whereas, in Italy, it is often thicker. The term vermicelli is also used to describe various thin noodles from Asia. For example, in Vietnam, vermicelli is comparable to angel hair pasta or capellini.

In 14th-century Italy, different regions had unique names for long pasta shapes. The earliest known vermicelli recipe appears in a cookbook by Maestro Martino da Como, a renowned chef of that time. He included several vermicelli recipes in his work, noting that the pasta could last for years if dried in the sun.

Vermicelli is highly versatile and utilized in an array of culinary traditions worldwide. In the Middle East and East Africa, it is commonly incorporated into rice dishes and sweet desserts. In the Americas, it is called fideo and frequently appears in soups and side dishes. On the Indian subcontinent, vermicelli goes by various names and is used in dishes such as kheer (a sweet pudding) and upma (a savory breakfast dish).

Interestingly, the term vermicelli is also applied to different kinds of noodles in various regions. In English, it often refers to many long pasta shapes from South or East Asia. In Central Asia and Persia, noodles like kesme and reshteh resemble vermicelli. Rice vermicelli is popular in China and other East Asian countries, while cellophane noodles, made from mung bean or sweet potato starch, are also sometimes called vermicelli. These noodles have distinct textures and culinary uses compared to traditional wheat vermicelli.