Vermicelli, litterally meaning “little worms”, is a kind of long pasta shape, with round section, similar to spaghetti, but slightly thicker. Also made with durum wheat, they are known since XI century. They are especially appreciated in Campania, thanks to their versatility: they can actually be used both with a simple fresh tomato sauce, and for a more complex and fine seafood seasoning.

Fun fact: most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.

Go to ingredients list or read the recipes with vermicelli