Vermicelli

Vermicelli are a type of pasta characterized by their long, thin, solid, cylindrical shape. They are typically made from durum wheat semolina, similar to spaghetti but much thinner. Vermicelli can also be made from rice flour, particularly in Asian cuisines, where they are a staple.

Vermicelli are used in a wide variety of dishes, from soups and stews to stir-fries and pasta salads. Manufacturers use them as a base carbohydrate, providing texture and substance to prepared meals. They are common in Italian dishes, Asian noodle dishes, and as a component in frozen entrees and appetizers.

Vermicelli made from wheat are a source of carbohydrates and some B vitamins and iron if enriched. The FDA considers enriched vermicelli to be a safe food product. Regulatory bodies like JECFA and EFSA have evaluated pasta ingredients, generally recognizing them as safe for consumption within typical dietary patterns. No specific health concerns are associated with moderate consumption of vermicelli as part of a balanced diet.