Vermicelli is a type of pasta. In cross section it is round and a little thinner than spaghetti.
The first mention of a product such as vermicelli, and recipes with it, was found in the book by the majordomo of the papal court, Martino da Como, titled "The Art of Cooking Pasta and Vermicelli".
By the way, cooking noodles is somewhat similar to cooking vermicelli. They differ only in shape. If you don't know how to cook noodles, read the recipes on our website. Delicious homemade noodles, which don't take too much time to prepare, are part of many interesting dishes from national cuisines.
The name vermicelli did not catch on in every country right away. Even in Italy itself in the 14th century, each city had its own name for this product. In Tuscany it was "vermicelli", in Bologna "orati", in Venice "minutelli", in Mantua "pancardelle".
Besides the Italian varieties of noodles, there is also
rice vermicelli
, which is very popular in Southeast Asia. There is also a type of pasta called "fideo". Such
recipes with noodles
are popular mainly in
Mexican cuisine
.
Vermicelli is
made of wheat flour
, which is kneaded with water. Only the highest grades of flour, containing at least 25% raw gluten, are used to make noodles. For some types of vermicelli,
eggs
are added to the dough during production. In industrial production, vermicelli is made as follows. The dough intended for this product is pressed, then cut and dried with hot air.
Vermicelli can also be made at home. To do this, knead the dough, roll it out thinly, then finely chop and dry it. When we cook at home, we often make
vermicelli
first courses and
side dishes
. Second courses of vermicelli, as well as
casseroles
and
soups
, are frequent guests on our daily menu.
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