vermicelli

Vermicelli is a term used for several types of thin noodles. In Western cooking, it most often refers to a pasta that is similar to spaghetti but thinner; in Italian usage, vermicelli is made from durum wheat semolina and typically about 2 millimeters in diameter. Dried vermicelli is used in soups and with light sauces, and it cooks quickly.

In many Asian cuisines, vermicelli denotes rice vermicelli, thin noodles made from rice flour. These gluten-free noodles are used in soups, salads, and stir-fries, and vary in thickness from about 1 to 3 millimeters. A related form, glass noodles or cellophane vermicelli, is made from starch such as mung bean or potato starch and becomes translucent when cooked.

Culinary use and preparation vary by type. Wheat vermicelli is boiled or simmered until tender, then drained. Rice vermicelli is usually soaked in hot water or briefly boiled to retain their delicate texture, and can easily overcook to a mushy state. Glass vermicelli requires soaking, as they cook quickly and should be rinsed.

Origin of the term: vermicelli comes from the Italian diminutive of verme, worm, reflecting their slender shape. The word has been adopted in many languages to refer to different thin noodles, leading to regional differences in product and cooking times. This diversity means that recipes calling for vermicelli may specify the type and preparation method or rely on a local interpretation.