VERMICELLI Meaning and
Definition
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Vermicelli is a type of pasta that is long, thin, and cylindrical in shape. It is characterized by its small diameter and is often compared to spaghetti, although it is much thinner. The term "vermicelli" originates from an Italian word meaning "little worms," due to its appearance resembling small, thin worms or threads.
This pasta variety is made from durum wheat semolina or wheat flour, and sometimes enriched with other ingredients like eggs or vegetables such as spinach or carrot for added flavor and color. It is widely used in various cuisines around the world, particularly in Italian and Asian cooking.
Vermicelli can be cooked and consumed in different ways. It is often used in soups, stir-fries, salads, and as a side dish for main courses. Its thin and delicate texture allows it to be easily paired with a variety of sauces, vegetables, and meats, contributing to its versatility in dishes.
In Asian cooking, vermicelli is commonly associated with dishes like stir-fried noodles, spring rolls, and noodle soups such as pho. It is appreciated for its ability to absorb flavors and deliver a light, satisfying eating experience. Overall, vermicelli is a versatile and beloved pasta that adds a delicate, textural component to a wide range of culinary creations.
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A stiff paste or dough of fine wheat flour made into wormlike threads, twisted in small bundles or coils and dried.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Common Misspellings for VERMICELLI
Etymology of VERMICELLI
The word "vermicelli" comes from the Italian language. It is derived from the Italian word "vermicello", which means "little worms". This name was given to the pasta due to its long, thin, and thread-like shape, resembling small worms or vermicelli.
Similar spelling words for VERMICELLI
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