Vermicelli
Long dry pasta with a slightly larger diameter than spaghetti, described by Garofalo as typically Neapolitan; made from durum wheat semolina and water.
Vermicelli is a long dry pasta with a slightly larger diameter than spaghetti. Garofalo describes its Vermicelli n. 10 as a typical Neapolitan pasta.
Dry vermicelli is pasta di semola di grano duro: under Italian law (DPR 187/2001, art. 6) this pasta is made only from durum wheat semolina and water, drawn through a die, laminated and dried. Garofalo's vermicelli is made from durum wheat semolina, is sold as Pasta di Gragnano PGI and is bronze-drawn, which gives a rough, porous surface; the producer says it goes with flavourful sauces. The product page gives a cooking time of 14 minutes (500 g pack).
Garofalo suggests the traditional Neapolitan dish vermicelli con sugo e polipetti, that is, with a sauce and small octopus.
Facts
What it includes
- ALB-GOLD Fadennudeln
- Cantare Vermicelli
- De Cecco Vermicelli n.170
- Delverde Vermicelli n.7
- Di Martino Fresine
- Di Martino Vermicelli
- Di Martino Vermicelloni
- Divella Vermicelli n.7
- Divella Vermicellini n.10
- Garofalo Vermicelli n.10
- Liguori Vermicelli
- Pasta Zara Vermicelli
- Pasta Zara Vermicelli tagliati
- Pastai Gragnanesi Vermicelli bucati
- Pastai Gragnanesi Vermicelli con curva
- Pastificio dei Campi Vermicelli di Gragnano
- Ronzoni Vermicelli
- Setaro Vermicelli
- Setaro Vermicelli Lunghi
How it connects to Pasta
Vermicelli → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- Used in
- 🌶️ Spaghetti aglio, olio e peperoncino
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Spaghetti, Spaghettoni, Gallo Sopas, Birkel's No.1, Panzani Pâtes à potage et salade, Di Martino Pasta di Gragnano IGP, 3 Glocken Die mag ich, Pastificio dei Campi Pasta Lunga, Pastai Gragnanesi Pasta Lunga, Filiz Klasik
Frequently asked questions
What are vermicelli?
A long dry pasta with a slightly larger diameter than spaghetti; Garofalo calls it a typical Neapolitan pasta.
What is Italian vermicelli made of?
Of durum wheat semolina and water, as Italian law requires for dry durum wheat pasta (DPR 187/2001, art. 6).
How long do vermicelli take to cook?
Garofalo's Vermicelli n. 10 take 14 minutes; check the time on your own pack.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Spaghettoni — Long, round dry pasta of durum wheat semolina and water, thicker than spaghetti at roughly 2.2–2.5 mm.
- Di Martino Pasta di Gragnano IGP — Di Martino's core dry pasta line from Gragnano: classic long and short shapes made from Italian durum wheat semolina, with Pasta di Gragnano IGP status.
- 🌶️ Spaghetti aglio, olio e peperoncino — Long pasta tossed with garlic, extra virgin olive oil, chilli and parsley; according to Turismo Roma it originates from Campania, especially Naples.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Alphabet pasta · Bucatini · Bavette · Stelline · Gemelli · Radiatori
Sources
- DPR 9 febbraio 2001, n. 187, art. 6 — pasta di semola di grano duro (Normattiva)
- Pasta Garofalo — Vermicelli N° 10, Pasta di Gragnano IGP (scheda prodotto)