Vermicelli
Vermicelli's texture is uniquely delicate; the small, thin threads just beg to be twirled within your fork and savoured on the tongue. Its subtle nutty taste makes it ideal for absorbing other flavours, making it the star ingredient for everything from soups to salads. The fun aspect of vermicelli is that it cooks quickly, meaning you can have delicious dishes ready in no time – perfect for busy households!
Its versatility does not end with cooking either. Sprinkled over salads, pasta dishes, and even desserts, vermicelli adds a special touch of elegance to any meal. With its numerous standout features, such as a slightly translucent appearance and firmness, it begs to be included in practically any dish. Furthermore, while traditionally vermicelli is white, there are many other varieties available; those that are enriched with vegetables, herbs and spices, or even coloured vermicelli such as red and black.
In short, vermicelli is far more than just another pasta to add to your dinner plate. It's a delicious ingredient that can add subtle nuances of flavour and texture to whatever dish you may be preparing. For a wonderful burst of flavour, look to vermicelli as the answer!
Vermicelli recipes
Amazing Vermicelli recipes sourced from the web.
The origin of Vermicelli
Vermicelli – the instantly recognizable yet surprisingly enigmatic pasta that has graced Italian tables since time immemorial – is a food of both ancient and more recently refined origins. Despite being a staple of Italian cuisine, no one is entirely certain where it hails from.
The precise origin of vermicelli is shrouded in mysterious obscurity, but its history can be traced as far back as the fourteenth century. Evidence of the elegant spaghetti-like pasta first appeared in a document detailing the dietary habits of an Italian noble family, which noted the presence of ‘little worms’ in their meals. This lends credence to the notion that vermicelli was – at least initially – called such due to its thin, thin appearance resembling that of worms.
By the 17th century, production of the pasta had become so widespread that its existence was practically ubiquitous in every region of Italy. It was during this period that vermicelli took on a more sophisticated form, with chefs introducing other ingredients and unique flavourings to create the wide variety of dishes for which it is now renowned. Indeed, vermicelli was increasingly becoming a symbol of prestige and refinement, as the pasta was often served directly from the table of wealthy families during important events and gatherings.
Today, vermicelli continues to delight diners across the globe with its complexity, versatility, and delightful texture. While we may never be certain of its true origin, one thing is certain: Vermicelli is here to stay.
Types of Vermicelli
Vermicelli is a type of pasta that has been around for centuries. Unlike other types of pasta, vermicelli is much thinner, usually only a few millimeters in diameter. This makes it the perfect accompaniment to soups, salads and casseroles, as well as an ideal base for many Asian dishes.
There are several varieties of vermicelli available today, from traditional Italian to Asian kinds. Traditional Italian vermicelli is made from durum wheat semolina and can come in a wide range of shapes and sizes. The most common is the spaghetti-like strands often seen in dishes like Carbonara. This type of vermicelli is also widely used for baking and pasta salads.
The Asian version of vermicelli is typically made from rice flour or mung beans and can come in several distinct varieties. One of the most popular is the Chinese-style, which is often served with stir-fries or soups. This type of vermicelli is usually sold in the form of dried noodles or sticks. Other varieties include Japanese somen, which are thinner than the Chinese version, and Thai vermicelli, which is commonly used in noodle salads or spring rolls.
No matter which type of vermicelli you choose, it can be cooked in a variety of ways. The most common way is to boil it in salted water until it’s al dente, then drain and toss with your preferred sauce. Vermicelli can also be added to stir-fries, soups and stews, and even grilled.
Whether you’re looking for a simple side dish or a complex Asian entree, vermicelli can be a great addition to any meal. With its unique texture and versatility, this type of pasta is sure to please all palates.