Grocery
Classic Vermicelli Pasta
What it is
This is a type of pasta made from durum wheat semolina. It is extruded through bronze dies, which gives it a rougher surface texture. This texture helps sauces adhere better to the pasta. It is a simple, versatile ingredient that forms the base of many dishes. The pasta is enriched, meaning certain nutrients have been added back after processing.
How people cook with it
Vermicelli is a popular choice for a wide range of pasta dishes. It cooks quickly and absorbs flavors well.
- In soups
- With light sauces
- As a side dish
- In pasta bakes
To cook vermicelli, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook for the time indicated on the package, or until al dente, which means it is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your desired sauce or ingredients. The starch from the cooking water can help emulsify sauces.
How it differs from similar foods
Vermicelli is thinner than spaghetti but thicker than angel hair pasta. This difference in thickness affects cooking time and how it holds up in different dishes. Its slightly rougher texture, due to bronze die extrusion, also distinguishes it from smoother, mass-produced pastas.
Who it is for
Home cooks and professional chefs alike use vermicelli for its adaptability.
How to keep the rest
Store any unused vermicelli in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing odors or moisture from the surrounding environment. Ensure the container is well-sealed.