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| Type | Pasta |
|---|---|
| Place of origin | Italy |
| Region or state | Campania |
Vermicelli (/ˌvɜːrmɪˈtʃɛli,-ˈsɛli/,[1][2][3]UK:/ˌvɛərmɪˈtʃɛli/;[4]Italian:[vermiˈtʃɛlli]) is a type ofpasta that is round in section, similar tospaghetti. InEnglish-speaking regions, it is usually thinner than spaghetti,[5] while in Italy it is thicker. It is typically made withsemolina.[6][7]
As defined in Italy, the diameters of spaghetti-like pasta are:
In the United States, theNational Pasta Association (which has no links with its Italian counterpart, theUnione Industriali Pastai Italiani[15]) lists vermicelli as a thinner type of spaghetti.[16]
The Code of Federal Regulations of the United States of America[17] defines spaghetti and vermicelli by diameter:
In 14th-century Italy, long pasta shapes had varying local names.Barnabas de Reatinis of Reggio notes in hisCompendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are calledorati inBologna,minutelli inVenice,fermentini in Reggio, andpancardelle inMantua.[18]
The first mention of a vermicelli recipe is in the bookDe arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled byMartino da Como, unequalled in his field at the time and perhaps the first celebrity chef, who was the chef at the Roman palazzo of the papal chamberlain (camerlengo), thePatriarch of Aquileia. In Martino'sLibro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.[19]
Media related toVermicelli at Wikimedia Commons
Vermicelli at the Wikibooks Cookbook subproject
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