Vermicelli pasta

It was well-established in Naples by the time that Vincenzo Corrado(1734 – 1836) wrote his compendium of recipes entitled Il Cuoco Galante (“The Gallant Cook”),though a recipe for vermicelli with tomato sauce was not published until 1839, in the Cucina Casareccia in Dialetto Napoletano (“Home Cooking in Neapolitan Dialect”), a solidly parochial work written by Ippolito Cavalcanti, Duke of Buonvicino (1787 – 1860).

Vermicelli is a type of fine pasta that is similar to spaghetti. The pasta features long rounded pasta strands that tend to be slightly thinner than spaghetti and somewhat thicker than angel hair pasta. In Italian, vermicelli literally means "little worms" and reflects the pastas distinctive worm-like shape.

Vermicelli is widely consumed throughout the world and its global consumption is second only to bread. It is the fast growing sector of the food industry due to its convenience, easy to cook, low cost and have a relatively long shelf life. As with other types of pasta, it is commonly served with a wide variety of sauces, both thick and thin.

It is usually cooked in boiling water and sometimes with cooking oil or salt. It is often pan-fried or deep-fried and served with an accompanying sauce or in a soup.

It falls under the category of extruded product and is made from wheat flour. At times tapioca or soya bean or ground nut flour is also added.
Vermicelli pasta