De Cecco - Vermicelli No. 170 - 500g

Belonging to the large family of Spaghetti, Vermicelli is characterized by being thicker and more full-bodied than even Spaghettoni.
Vermicelli originated in the Naples area and is believed to be one of the oldest pasta formats.
It dates back to 1338 when Master Pasta Maker Barnaba da Reatinis mentioned that Vermicelli are also widespread in northern Italy under different names: "orati" in Bologna, "minutelli" in Venice, "fermentini" in Reggio Emilia and "pancardelli" in Mantua.
They are particularly tasty with tomato sauce, or dressed with vegetable sauces such as zucchini, eggplant and peppers. They are also excellent with quick oil, garlic and chili condiments, or with fish and shellfish sauces.
After seasoning, they are especially tasty when sautéed in a pan with a drizzle of oil.
Cooked: 14 min - Al dente: 12 min