What is vermicelli, and what is its primary characteristic in terms of shape?

Vermicelli is a traditional type of pasta characterized by its round cross-section, similar to spaghetti. It is typically made from semolina, a coarse flour derived from durum wheat, which gives it a firm texture when cooked.

How does the thickness of vermicelli typically compare between English-speaking regions and Italy?

In English-speaking regions, vermicelli is generally understood to be thinner than spaghetti. However, in Italy, vermicelli is often defined as being slightly thicker than spaghetti.

What does the Italian name vermicelli literally translate to, and what does this suggest about the pasta's appearance?

The Italian name vermicelli literally translates to little worms. This name likely refers to the pasta's long, thin, and sometimes slightly irregular strands.

What is the primary ingredient typically used to make Italian vermicelli?

Italian vermicelli is typically made with semolina, which is a coarse flour produced from durum wheat. This ingredient is common for many Italian pasta varieties.

According to Italian definitions, what is the typical diameter range for vermicelli?

In Italy, vermicelli is defined as having a diameter between 2.08 and 2.14 millimeters (approximately 0.082 to 0.084 inches).

How does the diameter of Italian vermicelli compare to Italian spaghetti?

Italian vermicelli, with a diameter of 2.08 to 2.14 mm, is typically slightly thicker than Italian spaghetti, which measures between 1.92 and 2.00 mm.

What is the Italian pasta type known as vermicellini, and how does its diameter compare to regular vermicelli?

Vermicellini, which literally means thin vermicelli, is an even thinner pasta variety with a diameter between 1.75 and 1.80 mm, making it narrower than standard Italian vermicelli.

What are fedelini, and what is their approximate diameter?

Fedelini are a type of pasta that is thinner than vermicellini, with diameters ranging from 1.37 to 1.47 millimeters (about 0.054 to 0.058 inches).

What are capellini or capelli d'angelo, and what is their characteristic thinness?

Capellini, also known as capelli d'angelo or angel's hair, are the thinnest of these pasta types, measuring between 0.8 and 0.9 millimeters (0.031 to 0.035 inches) in diameter. They are known for their extremely delicate texture.

How does the National Pasta Association in the United States define vermicelli in relation to spaghetti?

The National Pasta Association in the United States classifies vermicelli as a type of spaghetti that is thinner than the standard definition.

According to the U.S. Code of Federal Regulations, what is the maximum diameter for vermicelli?

The U.S. Code of Federal Regulations specifies that vermicelli must have a diameter less than 0.06 inches, which is equivalent to 1.5 millimeters.

How does the U.S. CFR definition of spaghetti's diameter range compare to vermicelli?

The U.S. CFR defines spaghetti as having a diameter between 0.06 and 0.11 inches (1.5 to 2.8 mm), meaning that vermicelli, by this definition, is at the lower end or below the range for spaghetti.

What were some of the various local names for long pasta shapes, including vermicelli, in 14th-century Italy?

In 14th-century Italy, long pasta shapes like vermicelli were known by different regional names, such as orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.

Who compiled one of the first known recipes for vermicelli, and what was the title of this work?

Maestro Martino da Como, a renowned chef of his time, compiled one of the earliest known recipes for vermicelli in his book titled De arte Coquinaria per vermicelli e maccaroni siciliani, which translates to The Art of Cooking Sicilian Macaroni and Vermicelli.

According to Maestro Martino da Como's writings, how long could dried vermicelli be preserved?

Maestro Martino da Como noted in his writings that dried vermicelli could be preserved for an extended period of two or three years.

What is the Arabic name for vermicelli, and how is it commonly prepared in Egypt and the Levant?

In Arabic, vermicelli is called sh'iriyya. A common preparation in Egypt and the Levant involves browning the vermicelli in oil or butter before adding rice and water to cook it.

How is vermicelli used in a sweet Somali dish called cadriyad?

In Somalia, vermicelli is a key ingredient in cadriyad, a sweet dish where it is fried with butter, then cooked with sugar and cardamom until slightly softened, often served as a dessert.

What is attriya in the Harar-ghe region of Ethiopia, and how is it served?

Attriya is a vermicelli-based dessert found in the Harar-ghe region of Ethiopia, similar to the Somali cadriyad. It is typically served cold, sometimes with a thin layer of custard on top.

What is aletria in Spain and Portugal, and how is it typically used?

Aletria is a type of vermicelli used in Spain and Portugal, often incorporated into soups or prepared as a dessert. In modern Portugal, it commonly refers to a pudding-like dessert made with this pasta.

What is fideo in Mexican and Latin American cuisine, and how is it commonly used?

Fideo is a type of short noodle, often referred to as vermicelli in English, that is prevalent in Mexican and Latin American cuisine. It is frequently used in chicken soup and as a side dish called sopa seca.

How is vermicelli prepared in South Asia for dishes like upma?

In South Asia, vermicelli is used to make upma by dry-roasting the noodles and then cooking them with sautéed vegetables like onions and carrots. Water is added until absorbed, and the dish is often garnished with nuts.

What is shemai or seviyan in South Asia, and what kind of dish is it?

Shemai or seviyan are regional names for vermicelli in South Asia, commonly used to prepare a sweet dessert similar to rice pudding, often a variation of kheer.

How is vermicelli typically consumed as a dessert in Bangladesh?

In Bangladesh, vermicelli is commonly prepared by cooking it with milk to create a sweet dessert.

Besides Italian vermicelli, what other types of noodles from different parts of the world are referred to as vermicelli in English?

In English, the term vermicelli can also refer to various long pasta shapes from South or East Asia, as well as certain Central Asian and Persian noodles.

What are kesme and reshteh, and where are they found?

Kesme is a type of noodle found in Central Asia, and reshteh is a similar noodle from Persia; both bear resemblance to vermicelli.

Describe faloodeh, a Persian dessert.

Faloodeh is a traditional Persian frozen dessert made with thin vermicelli noodles combined with corn starch, rose water, and lime juice, often garnished with pistachios.

What are the four types of noodles from East and Southeast Asia that are translated as vermicelli in English?

The four types are thin dried rice noodles (like Chinese mifen), fermented rice noodles (like Vietnamese bun), cellophane noodles made from mung bean or sweet potato starch (like Thai wun sen), and wheat-based noodles such as misua.

How can one distinguish between rice vermicelli and cellophane noodles after cooking?

Rice vermicelli typically retain an opaque appearance after cooking, whereas cellophane noodles, made from mung bean or sweet potato starch, become translucent when cooked.

What is misua, and what is it made from?

Misua is a type of noodle originating from East Asia that is made from wheat flour, distinguishing it from rice-based vermicelli.

What does the image at the beginning of the article depict?

The image at the beginning of the article shows coiled vermicelli, which is also known by the name fideo.

What is shown in the image accompanying the History section?

The image accompanying the History section depicts a dish of vermicelli served with a lemon-pecorino fonduta, garnished with fennel fronds and bottarga.

What does the image in the Iberia section illustrate?

The image in the Iberia section illustrates aletria pudding, a Portuguese dessert commonly decorated with cinnamon.

What does the image in The Americas section represent?

The image in The Americas section represents fideo, a type of noodle commonly referred to as vermicelli in English.

What does the image in the South Asia section depict?

One image in the South Asia section shows a bowl of shemai, a popular dessert in the region.

What is illustrated in the second image under the South Asia section?

The second image under the South Asia section illustrates a preparation of salted vegetable vermicelli as commonly made in North India.

What is the primary difference in the definition of vermicelli between Italy and English-speaking countries?

In Italy, vermicelli is a specific pasta type with a defined thickness, often slightly thicker than spaghetti. In contrast, English-speaking regions commonly define vermicelli as simply a thinner version of spaghetti.

What are the key ingredients for traditional Italian vermicelli?

Traditional Italian vermicelli is primarily made from semolina, a coarse flour derived from durum wheat, which is a standard ingredient for many Italian pasta types.

How did the name vermicelli likely originate?

The name vermicelli likely originated from its literal Italian translation, meaning little worms, referencing the pasta's long and thin shape.

What historical figure is associated with early recipes for vermicelli in Italy?

Maestro Martino da Como, a celebrated chef from the 15th century, is associated with early documented recipes for vermicelli in his cookbook.

How does the preparation of vermicelli in Egypt and the Levant differ from its typical Italian preparation?

In Egypt and the Levant, vermicelli, known as sh'iriyya, is often browned by frying before being cooked with rice and water, a method distinct from the typical Italian preparation of boiling vermicelli.

What is the significance of the term fideo in Mexican and Latin American cuisine?

Fideo is a significant type of short noodle in Mexican and Latin American cuisine, often called vermicelli in English, and is commonly used in soups and as a side dish known as sopa seca.

How does the use of vermicelli in South Asian cuisine compare to its use in Italian cuisine?

While Italian cuisine primarily uses vermicelli as a pasta strand for sauces, South Asian cuisine utilizes it in a wider range of dishes, including sweet desserts like kheer and savory preparations like upma.

What are some of the different types of noodles from East and Southeast Asia that are sometimes referred to as vermicelli in English?

Noodles such as thin dried rice noodles (mifen, sen mi), fermented rice noodles (bun, khanom chin), cellophane noodles (fensī, wun sen), and wheat noodles (misua) are often translated or referred to as vermicelli in English.

What is the primary distinction between capellini and vermicelli based on their names and diameters?

Capellini, meaning little hair or angel's hair, is significantly thinner (0.8-0.9 mm) than Italian vermicelli (2.08-2.14 mm), reflecting its delicate nature and name.

How do the U.S. Code of Federal Regulations and Italian definitions of vermicelli compare in terms of thickness?

The U.S. CFR defines vermicelli as less than 1.5 mm in diameter, whereas Italian definitions place standard vermicelli between 2.08 and 2.14 mm, indicating a notable difference in classification based on thickness.

What is the role of vermicelli in the Somali dish cadriyad?

In the Somali dish cadriyad, vermicelli is fried with butter and then cooked with sugar and cardamom to form a sweet, pudding-like dessert.

What is the etymological origin of the word vermicelli?

The word vermicelli originates from the Italian word for little worms, a name likely given due to the pasta's long, thin, and strand-like appearance.

In the context of Italian pasta, what is the relationship between vermicelli and spaghetti?

Within Italy, vermicelli are typically defined as being slightly thicker than spaghetti, which contrasts with the common English-speaking understanding where vermicelli is often considered thinner.

What is faloodeh in Persian cuisine?

Faloodeh is a traditional Persian frozen dessert that incorporates thin vermicelli noodles, creating a unique texture along with ingredients like corn starch, rose water, and lime juice.

What are the main ingredients for upma made with vermicelli in South Asia?

Vermicelli upma in South Asia is typically prepared using roasted vermicelli, sautéed vegetables such as onions and carrots, and water, often finished with a garnish of nuts like cashews or peanuts.

Vermicelli Wiki: The Delicate Strand: An Exploration of Vermicelli Pasta

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Defining Vermicelli

Pasta Classification

Vermicelli represents a traditional category of pasta characterized by its round cross-section, closely resembling spaghetti. However, its precise definition and diameter can vary significantly between regions and culinary traditions. In its Italian context, vermicelli typically refers to a pasta strand that is slightly thicker than spaghetti, a distinction that is often reversed in English-speaking countries where "vermicelli" may denote a thinner variant.

Primary Composition

The foundational ingredient for authentic Italian vermicelli is typically semolina, derived from durum wheat. This choice of grain is crucial for achieving the desired texture and structural integrity characteristic of high-quality pasta. While variations exist globally, the use of semolina remains a common thread in its production.

Etymology and Origin

The name "vermicelli" originates from the Italian word for "little worms," a descriptive term likely inspired by the pasta's long, thin, and somewhat undulating shape. Historically, Italy, particularly the Campania region, is recognized as its place of origin, contributing significantly to its widespread culinary adoption.

Diameter Specifications

Italian Standards

Within Italy, pasta diameters are meticulously defined. Vermicelli typically falls between 2.08 and 2.14 millimeters. This is notably thicker than spaghetti (1.92–2.00 mm). Other related pasta shapes include the even thinner vermicellini (1.75–1.80 mm), fedelini (1.37–1.47 mm), and the exceptionally fine capellini or "angel's hair" (0.8–0.9 mm).

American Classification

In the United States, the classification differs. The National Pasta Association defines vermicelli as a thinner variety of spaghetti. Official U.S. regulations specify vermicelli as having a diameter less than 0.06 inches (approximately 1.5 mm), while spaghetti is defined as being between 0.06 and 0.11 inches (1.5–2.8 mm).

Comparative Table

The following table illustrates the distinct diameter measurements for various long pasta shapes, highlighting the nuances in classification:

Pasta Type	Diameter (mm)	Diameter (in)
Vermicelli (Italy)	2.08–2.14	0.082–0.084
Spaghetti (Italy)	1.92–2.00	0.076–0.079
Vermicellini (Italy)	1.75–1.80	0.069–0.071
Fedelini (Italy)	1.37–1.47	0.054–0.058
Capellini / Angel's Hair (Italy)	0.8–0.9	0.031–0.035
Vermicelli (USA Standard)	< 1.5	< 0.06
Spaghetti (USA Standard)	1.5–2.8	0.06–0.11

Historical Trajectory

Medieval Origins

The lineage of long pasta shapes can be traced back to 14th-century Italy. Historical records indicate that vermicelli, known by various regional names such as orati, minutelli, fermentini, and pancardelle, was already established. Maestro Martino da Como, a renowned chef of his time, documented recipes for vermicelli in his 15th-century work, De arte Coquinaria per vermicelli e maccaroni siciliani, noting its potential for long-term preservation when dried under the sun.

Culinary Integration

The historical use of vermicelli extended beyond simple preparation. Recipes from Martino da Como suggest its integration into various dishes, highlighting its versatility. The ability to preserve dried vermicelli for extended periods (two to three years) was a significant advantage, facilitating its use in diverse culinary contexts and its eventual spread.

Global Culinary Adaptations

Middle East & East Africa

In Egypt and the Levant, vermicelli, known locally as shaʿīriyya (Arabic: شعيرية), is a staple. It is typically browned by frying before rice and water are added, forming a common rice preparation. In Somalia, a sweet dish called cadriyad, influenced by Yemeni ʿaṭrīyah, utilizes fried vermicelli with butter, sugar, and cardamom, sometimes incorporating bananas. This dish is also found in Harar, Ethiopia, as attriya.

Iberia

Influenced by historical Arab presence, Spain and Portugal utilize a pasta variant called aletria. Primarily used in soups or desserts, aletria in modern Portugal often refers to a dessert akin to rice pudding, but made with this vermicelli-like pasta, frequently garnished with cinnamon.

The Americas

In Mexican and Latin American cuisine, the term fideo (Spanish for noodle) refers to a short, typically few-centimeters-long noodle, often used in chicken soups and sopa seca (a dry soup side dish). This noodle is frequently referred to as "vermicelli" by English speakers.

South Asia

Across South Asia, vermicelli is widely consumed in various forms. It is available as long strands or cut into short pieces. Local names include sewiyun (Sindhi), semya (Telugu), sevai (Tamil), semiya (Malayalam), shavige (Kannada), sewoi (Assamese), shemai (Bengali), seviyan (Hindi/Urdu/Punjabi), shevaya (Marathi), simei (Odia), and sev (Gujarati). It is integral to sweet dishes like kheer (known as sevaya or seviyan) and savory preparations such as upma, often cooked with vegetables and garnished with nuts.

Related Noodles

East and Southeast Asian Varieties

The term "vermicelli" in English often encompasses several distinct Asian noodle types. These include:

Rice Vermicelli: Thin, opaque noodles made from rice flour (e.g., Chinese mǐfěn, Cantonese mai fun, Hokkien bee hoon, Thai sen mi, Burmese kya zan).
Fermented Rice Noodles: Noodles made from fermented rice (e.g., Chinese mǐxiàn, Thai khanom chin, Vietnamese bún). These are typically eaten fresh.
Cellophane Noodles: Translucent noodles made from mung bean or sweet potato starch (e.g., Chinese fěnsī, Thai wun sen).
Wheat Noodles: Noodles made from wheat flour, such as misua (Chinese miànxiàn).

Other Similar Noodles

Other noodles that share similarities with vermicelli include Central Asian kesme and Persian reshteh. Persian fālūde is a unique frozen dessert made with thin vermicelli noodles, corn starch, rose water, lime juice, and pistachios.

Further Exploration

Culinary Portals

For broader context on food and Italian culture, consult these resources:

Food Portal (opens in new tab)
Italy Portal (opens in new tab)

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References

21 CFR 139.110

A full list of references for this article are available at the Vermicelli Wikipedia page

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The Delicate Strand

💡 Dive in with Flashcard Learning! 💡

Defining Vermicelli ℹ️

🍝 Pasta Classification

🌾 Primary Composition

🌍 Etymology and Origin

Diameter Specifications 📏

⚖️ Italian Standards

🇺🇸 American Classification

📊 Comparative Table

Historical Trajectory 📜

🕰️ Medieval Origins

🍽️ Culinary Integration

Global Culinary Adaptations 🌍

🌍 Middle East & East Africa

🇪🇸 Iberia

🇲🇽 The Americas

🇮🇳 South Asia

Related Noodles 🔗

🌏 East and Southeast Asian Varieties

💡 Other Similar Noodles

Further Exploration ➡️

📚 Related Topics

🏛️ Culinary Portals

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📜 Important Notice

Dive in with Flashcard Learning!

Defining Vermicelli

Pasta Classification

Primary Composition

Etymology and Origin

Diameter Specifications

Italian Standards

American Classification

Comparative Table

Historical Trajectory

Medieval Origins

Culinary Integration

Global Culinary Adaptations

Middle East & East Africa

Iberia

The Americas

South Asia

Related Noodles

East and Southeast Asian Varieties

Other Similar Noodles

Further Exploration

Related Topics

Culinary Portals

Teacher's Corner

True or False?

Test Your Knowledge!

Gamer's Corner

Discover other topics to study!

References

Feedback & Support

Academic Disclaimer

Important Notice