VERMICELLI is a thin version of spaghetti and is made using durum wheat semolina flour. Although there are rice flour versions of vermicelli.
The name means ‘little worms’ and this pasta was first recorded in the 12th century, in Sicily.
Vermicelli is 1.9 mm thick and has the number 10. Vermicellone is 2.1 mm thick.
Vermicelli is often served with fish based sauces and is oven cooked in a broth, not in plain water. It is also used for creating oven-baked dish like Vermicelli Pasticcio.