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Vermicelli

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Description

Vermicelli pasta is a type of thin pasta that is similar to spaghetti but has a finer texture. Made from durum wheat semolina flour, it's versatile and quick-cooking.

Crafted from durum wheat semolina, this Vermicelli Pasta boasts a delightful and superior taste in every bite. Versatile and quick to cook, it makes meal preparation a breeze. The thin strands absorb flavors exquisitely, allowing for endless culinary possibilities.

  • Easy and fast to prepare
  • Made in Turkey
  • Net weight: 16 oz

    How to Use

    • For best flavor, toast your vermicelli noodles in a little bit of olive oil, tossing regularly until golden brown. This adds a lot of good flavor and a subtle nuttiness to the dish, but watch carefully as it can burn easily.
    • Once toasted, you can add the vermicelli to rice and water and let it cook with the rice. If you want to use it in a stew or soup, like a chicken noodle soup, simply add it toward the end of your cooking process and allow it to cook in the hot broth for about 5 minutes or until it is fully tender and cooked through.
    • Do not overcook vermicelli in your soup, remember that it will continue to cook in the hot broth even after you remove it from the heat.

    Suzy's Tips

    These extra-thin noodles soak up flavor like little sponges! And they cook in minutes, perfect for my Fideuà recipe, Lebanese Rice and more. Toss them with Shrimp Scampi, add them to your Chicken Noodle Soup, Minestrone, the list goes on! 

    Ingredients

    Durum wheat

    Used in these recipes

    Faloodeh (Persian Rose and Lime Granita with Vermicelli)

    Catalan Fideuà (Spanish Seafood Vermicelli)

    Moroccan Harira Soup