Ronzoni Vermicelli
Ronzoni Vermicelli: very thin long dry pasta by Ronzoni (Ronzoni Traditional range); ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
Ronzoni Vermicelli is very thin long dry pasta made by the American brand Ronzoni. The product belongs to the Ronzoni Traditional range.
Ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid. Cooking time according to the official site: 5–7 minutes (5 minutes for al dente).
Thin strands cook in a few minutes and suit light sauces, broths and simple butter or oil dressings. Classic dishes for this shape: aglio, olio e peperoncino. Allergens: gluten (wheat). May contain traces of egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end.
Facts
| Raw material | Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid |
|---|---|
| Duration | 5–7 min (al dente 5 min) |
| Main use | Aglio, olio e peperoncino |
| House range | Ronzoni Traditional |
How it connects to Pasta
Ronzoni Vermicelli → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Ronzoni Traditional, Vermicelli
Frequently asked questions
How long do you cook Ronzoni Vermicelli?
5–7 minutes, according to the official Ronzoni website (5 minutes for al dente).
What are the ingredients of Ronzoni Vermicelli?
Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
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