What is vermicelli?

Vermicelli is a type of fine pasta that is similar to spaghetti. Pasta has long rounded pasta strands that tend to be slightly thinner than spaghetti and somewhat stronger than hair pasta. In Italian means vermicelli literally "small worms" and reflects the pasta distinctive red -like red. Durum is a hard wheat grown specifically for the production of pasta and has high gluten and protein levels. The density of the flour gives a stiff but pliable dough that keeps its shape well and is ideal for the Al dente texture, often preferred in pasta. Wheat also gives pasta creamy yellow color.

Vermicelli creation begins with moistening flour with water and sometimes salt and then kneading the mixture until a smooth dough is formed. This dough is then introduced and pushed by small rollers and the long one is formed by slim worms before drying and wrapping. Although straight springs are also available by well -known curled springs. The process for making fresh pastaIt is similar, but more likely to be used wholemeal flour, bread flour or other grains. The eggs are also commonly included in fresh pasta to add wealth and hold the dough together. The finished product is regularly thrown by butter, cream or tomato sauces.

various regions of the world consume variations of noodles similar to vermicelli. In Southeast Asia and China, Vermicelli ricelli is very common and refers to noodles usually made of paste of rice flour and water. Thin rice noodles are usually cooked by soaking in warm water and are usually added to soups, frying, spring roles and noodle salads.

Mung Bean Starch is regularly used to create a variety known as Chinese vermicelli eagle Nuodles. Gelatin noodles are clear when they are cooked and have a fine and chewing fine texture. Very thin noodles have a neutral taste capable of absorbing the tastes of any bowl, with ktErou are combined. For cooking, these noodles are first soaked in hot water, then cook briefly and rinse with cold water before they are released. They can also be rehydrated directly in the soups. If they are fried, they are often used as a crispy decoration for salads.

In Japanese cuisine, these cellophane noodles can be made of potato starch, while the Korean version is often made of sweet potato starch. Vermicelli chopped into small pieces often fry together with rice in many side dishes in the Middle East to complement the salty soups and stews. In the region is also used pastries similar to vermicelli to produce sweets and drinks.

Vermicelli dried is easily accessible in most supermarkets and gourmet shops. Fresh versions can be found in chilled or frozen sections of some shops. Rice and other Asian style varieties can usually be found in oriental parts of food stores or on Asian markets. Catalogs and online stores also haveThe tendency to offer a wide range of pasta for purchase.