Vermicelli

Vermicelli are a traditional type of pasta, made from durum wheat semolina or other grains, formed into long, thin strands. They are a staple food in many cuisines, particularly in Italy, Asia, and the Middle East. The name 'vermicelli' is Italian for 'little worms', referring to their shape.

Vermicelli are used in a wide variety of dishes, from soups and stews to stir-fries and baked casseroles. They can be served as a side dish, incorporated into main courses, or even used in desserts. Their neutral flavour and ability to absorb other tastes make them a versatile ingredient.

Vermicelli are a source of carbohydrates and can contribute to dietary fibre intake, depending on whether they are made from refined or whole grains. As a grain product, they are not typically considered a food additive and do not have an E-number. The UK's Eatwell Guide recommends that starchy carbohydrates form the largest proportion of a balanced diet. Evidence does not suggest adverse health effects from consuming vermicelli as part of a varied diet.