Grocery
Enriched Vermicelli Pasta
What it is
This is a type of pasta made from enriched durum wheat flour. Vermicelli are long, thin strands, thinner than spaghetti. The enrichment process adds back certain nutrients that may have been lost during processing. It is a staple carbohydrate source in many cuisines.
How people cook with it
Vermicelli is a versatile pasta shape that can be used in a wide variety of dishes, from simple side dishes to complex main courses.
- Soups and broths
- Stir-fries
- Side dishes
- Baked casseroles
To cook vermicelli, bring a large pot of salted water to a rolling boil. Add the vermicelli and stir gently to prevent sticking. Cook according to package directions, typically for a short time due to its thinness. Drain the pasta well. It can then be tossed with butter, olive oil, or your favorite sauce. It is also commonly added directly to simmering soups or broths to cook through, absorbing the flavors of the liquid.
How it differs from similar foods
Vermicelli differs from spaghetti primarily in its diameter; it is significantly thinner. This thinner profile means it cooks faster and can absorb flavors more readily, making it ideal for delicate dishes or when a lighter pasta texture is desired.
Who it is for
Home cooks and professional chefs prepare dishes with vermicelli.
How to keep the rest
Store uncooked vermicelli in a cool, dry place in its original packaging or an airtight container. Once cooked, refrigerate any leftovers promptly in a sealed container. It is best consumed within a few days of cooking.