History
In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.
The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first celebrity chef, who was the chef at the Roman palazzo of the papal chamberlain (camerlengo), the Patriarch of Aquileia. In Martino’s Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.
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Vermicelli
Traditional Italian pasta is known by different names in different parts of the world like “semiya”, “sevai”, “she’reya”, “aletria” etc. Vermicelli is also popular in Asian countries like China, and Vietnam where it is made in the form of thin, long noodles. The best way to prepare it is by boiling it in water and tossing it in some herby, butter sauce.
Origin – Italy
Color – Yellow
Nutrition – 100 g of vermicelli pasta has 0 g of sodium.
Recipe – Vermicelli Pasta with Milk and sugar
Vermicelli is a well-known pasta type that resembles thin and short Spaghetti pasta. The origins of this pasta are quite confusing, as each country claims this variety to be it’s own.
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