Vermicelli Vs Spaghetti: What Are the Differences?

In many regions of the world, spaghetti and vermicelli are relatively common and well-liked pasta varieties. Many people have the impression that they refer to the same thing.

However, they are really just different pasta forms. Look no farther if you’re having trouble telling the two apart. We have you covered in our article comparing spaghetti vs vermicelli.

Regarding Vermicelli

Traditional Italian pasta known as vermicelli has a round cross section, much like spaghetti. Compared to American standards, Italian vermicelli is thicker than American spaghetti, and vice versa; whereas in the United States, vermicelli is thinner than American spaghetti, Vermicelli’s diameter ranges from 2.08 to 2.14 mm, but it is just 1.5 mm in the United States. Asia also makes extensive use of the term “vermicelli” to refer to a variety of noodles.

Vermicelli was known by a variety of names across Italy in the 14th century. In Tuscany, for example, they were known as orati. In Bologna, they were known as minutelli.

In Venice, they were known as fermentini. In Reggio, they were known as pancardelle. In Mantua, they were known as pancardelle. Originally manufactured from durum semolina, vermicelli is similar to many other forms of pasta.

It differs only in terms of size because it is so thin. The term “vermicelli” can be confusing because, as has already been established, it can also be used to refer to rice noodles.

Vermicelli of Rice

A very thin variety of rice noodles is called rice vermicelli. In Hokkien Chinese, this noodle is known as bee hoon, in Cantonese Chinese as mai fun, and in Vietnamese as bun. Mung bean noodles are also referred to as vermicelli.

Similar to translucent glass, it turns white when cooked, unlike rice vermicelli. Chinese food often uses mung bean vermicelli.

Regarding Spaghetti

One sort of pasta that features long, firm, and cylindrical shapes is spaghetti. Spaghetti comes in two different thicknesses: capellini, which is thinner, and spaghettoni, which is thicker. 

The foundational dish of Italian cuisine is spaghetti. Traditional spaghetti was manufactured from durum semolina, but it was also created with various types of flour abroad, much like other types of pasta.

When produced, spaghetti is frequently fortified with various vitamins and minerals. Spaghetti was originally manufactured in very long lengths, but in the latter half of the 20th century, it started to become more and more popular in short lengths, which have remained so to this day.

Today, spaghetti is most frequently 25 to 30 cm long. It’s possible to serve spaghetti with any number of different kinds of pasta sauce, but the most common accompaniments are tomato sauce, as well as either meat or veggie sauce.

A rolling pin and a knife can be used to create fresh spaghetti and vermicelli. People can produce spaghetti at home with a machine that helps streamline the rolling process and provide more consistent cutting. Vermicelli and fresh spaghetti are often cooked shortly after being created.

The Process of Making Spaghetti

Auger extruders are used to make spaghetti and vermicelli in dry form. There are no complicated steps in this recipe, but it does call for extra care in the combining and kneading of the dough to ensure that it is uniform and free of air bubbles.

After forming spaghetti or vermicelli, it must be cooled in water to prevent overheating. This procedure makes sure that the spaghetti or vermicelli strands do not cling to one another and leaves just the right amount of liquid without making it too brittle.

Vermicelli Vs Spaghetti: Main Differences

When comparing vermicelli with spaghetti, the following are their main distinctions:

  • Compared to spaghetti, vermicelli is thicker in Italy, where it was first developed.
  • When both types of pasta are dried, there is one more distinction to be made. Straight strands of spaghetti are sold. Vermicelli, on the other hand, is sold as a block of dried pasta that looks like Chinese noodles.
  • In addition, as vermicelli is far thinner and more fragile than spaghetti, it typically cooks in a shorter amount of time than the latter.
  • When choosing a sauce for your pasta, choose a lighter, thinner one for vermicelli. On the other hand, spaghetti can be served with nearly any type of sauce.

Final Words

The size, form, and cooking time are the main distinctions between vermicelli and spaghetti. However, both are excellent alternatives to one another. However, spaghetti would be a better choice if you plan to add a richer sauce to your dish.

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