So, vermicelli is one of the oldest types of pasta that we can still eat today. Whenever it made the migration in the 13th or 14th century, it quickly became a staple in Italian cuisine.

Vermicelli is a long, thin pasta, and its name literally translates to “ little worms.” Westerners decided to apply the name to any Asian noodle that looked similar.

The mechanization of long pastas like spaghetti and vermicelli began in the late 16th century, but up until the 19th century, short pasta shapes were cut and shaped exclusively by hand ...

Measuring short pasta (bow-tie, rigatoni and elbow) is easy enough. But when it comes to spaghetti and vermicelli, half of a 1-pound box is about 2 cups. You can also do it by weight.

Make a fresh and filling dinner loaded with vegetables, tofu and fresh herbs in less than 20 minutes ...

Return to a boil, stirring frequently, and cook, semi-covered, until the pasta is tender but still very firm, about 6 minutes for spaghettini or vermicelli and 7 minutes for thin spaghetti.

Pasta can be fresh or dried, made of pure durum wheat, sometimes with egg, and flavoured with ingredients such as spinach, tomato, beetroot or squid ink. The shape of pasta used depends on the ...