Best Substitutes For Vermicelli

7 Best Substitutes For Vermicelli

Vermicelli, pronounced “ver-mih-CHELL-ee,” is an Italian traditional pasta dish that literally means “little worms.” It can be found easily in dried form and is used in various dishes throughout the world due to its speed and ease of preparation. Vermicelli, like most other kinds of pasta, has the great quality of being interchangeable. Good news for those times when you forget to stock up on necessities or can’t find them at the store!

What, then, are some good alternatives to vermicelli? Vermicelli can be replaced by a number of different ingredients. Spaghetti, spaghettini, fedelini, capellini, linguine, bucatini, and rice stick noodles are among the best types. What is vermicelli pasta, and how does it compare to the best alternatives in terms of size, flavor, texture, and more? Read on to find out!

What Is Vermicelli?

The long, thin pasta known as vermicelli is made from durum wheat semolina flour. Remember, it means “little worms” in Italian. Despite its unappealing name, this extra-thin noodle tastes great and is used to prepare a variety of dishes for breakfast, lunch, dinner, and dessert. There are two main forms of durum vermicelli: dried and fresh. Fresh durum vermicelli is almost always made with eggs.

Vermicelli comes in a variety of forms that are eaten throughout the world. In Southeast Asia and China, rice vermicelli, which is made from a paste of rice flour and water, is frequently eaten and is used to make soups, stir-fries, spring rolls, and noodle salads.

When cooked, a different variety known as Chinese vermicelli or cellophane noodles has a delicate and chewy texture and is made from mung bean starch. In Korea, sweet potato starch is used to make these cellophane noodles, as opposed to potato starch in Japan.

Additionally popular in Middle Eastern cuisine, vermicelli is often served as a side dish with savory soups and stews. It is cut into small pieces and fried with rice. Vermicelli, also known as seviyan in India and Pakistan, is made by dry-roasting the noodles and then cooking them with flavorful ingredients. On special occasions and gatherings, it is also prepared with milk to resemble oatmeal in consistency.

Best Substitutes For Vermicelli

There are several excellent vermicelli substitutes for when it is unavailable or simply because you prefer something different. Here are some of the best vermicelli alternatives for you to try!

1. Spaghetti

Spaghetti is a long, thin pasta that is incredibly versatile and is among the most popular pastas in the world. It pairs best with tomato sauce and meatballs, Bolognese, or creamy sauces but works well with a wide range of sauces. Vermicelli can be easily replaced with spaghetti, which can vary in thickness depending on where it is produced. Vermicelli is thicker in the United States than it is in Italy, the country of origin for both spaghetti and vermicelli.

Both varieties of pasta are sold dried, but vermicelli is sold as dried nests of pasta, whereas spaghetti is sold in straight strands. The thickness of the food also affects how long it takes to cook, with spaghetti cooking more quickly in Italy and vermicelli cooking more quickly in the US. Spaghetti can easily be substituted for vermicelli made with lighter and thinner sauces because it can be served with a variety of thick and thin sauces.

2. Spaghettini

Spaghettini is a thinner type of spaghetti that goes well with light sauces. It’s a good substitute for vermicelli and goes well with vegetable-based sauces, broths or soups, light dairy sauces, or a blush sauce. Because spaghettini is very thin, like vermicelli, it cooks faster and is easily overcooked. It can become a sloppy mess and inedible if overcooked.

It is recommended that most spaghettini be cooked without the lid for about 10-11 minutes, stirring occasionally. Although not as common as spaghetti, spaghettini can be found in most grocery stores and online.

3. Fedelini

Fedelini is a type of spaghetti-like pasta that means “little faithful ones” in Italian. It is slightly thicker than vermicelli and slightly thinner than spaghetti. It is typically cut into 2-inch-long pieces and made from durum wheat flour and eggs, though it is also available in a range of other sizes. Although fedelini is very well-liked in Italy, it might not be as widely accessible abroad. Fedelini is also widely used in the Middle East, Greece, Turkey, and other nations.

If you’re looking for a different option that offers a better flavor transfer than vermicelli, fedelini is a fantastic choice. Fedelini can replace vermicelli in a variety of dishes and goes particularly well with marinara sauce and thin pesto sauce. It is frequently used in soups and casseroles.

4. Capellini

Capelli d’angelo, also called capellini or angel hair pasta, is a long, thin pasta that works well in place of vermicelli. Like spaghetti, it’s made from durum wheat, though you can also find whole wheat and buckwheat varieties in the organic food section of most supermarkets. Due to its similar thinness to vermicelli, capellini can be prepared in a flash. Cooking time is about two to three minutes in boiling water, making capellini faster than spaghetti. Capellini is a versatile ingredient that works well in a variety of soups, salads, and even as a side dish to meat and fish dishes.

5. Linguine

Pasta called linguine, which is pronounced “lin-GWEE-nee,” is a specialty of the Liguria region of Italy. It is a long-stranded pasta that is made from durum wheat and is offered both fresh and dried. Linguine is wider than spaghetti and has a flat, oval shape. It is typically served with seafood, including clams, pesto sauce, and a number of other sauces.

Vermicelli can be replaced with linguine, which has a slightly different texture but a similar flavor profile. Since the long strands are so easily coated, it can be used interchangeably with thinner sauces like marinara, carbonara, or alfredo that are based on tomatoes, olive oil, or cream.

6. Bucatini

Bucatini, also known as “perciatelli,” is a type of pasta popular in and around Rome, Italy. The word bucatini comes from the Italian word buco, which means “hole.” It gets its name from its shape, which is similar to a hollow spaghetti. It is available in both fresh and dried forms, though it is more commonly found in dried form in the United States.

Traditionally made from durum wheat flour and water, it may also contain eggs and can be substituted for vermicelli in a variety of dishes. Bucatini is boiled and served hot with tomato, meat, butter, cream, and seafood sauces. Because of its hollow center, which allows the insides to be coated as well, bucatini can be paired with almost any sauce.

7. Rice Stick Noodles

A fantastic substitute for regular vermicelli made from wheat is rice stick noodles, also known as “rice vermicelli,” “rice sticks,” or simply “rice noodles.” Rice stick noodles are used in a variety of dishes, from Thai pad see ew to Vietnamese pho, and are a great alternative to vermicelli, especially in Asian cuisine. To design the ideal dish, they are available in a variety of lengths and three standard widths (thin, medium, and wide).

When rice stick noodles are cooked, they become slightly translucent and more chewy and sticky in texture. They are very absorbing and take on the flavor of the food by soaking up the sauces and spices that are mixed with them.

Related Questions

Now that you know all about vermicelli and the best substitutes to use in its place, here are a few additional questions we thought you might have.

Is vermicelli gluten-free?

Wheat, rice, buckwheat, and sweet potato are just some of the ingredients that can be used to create vermicelli. Vermicelli made from gluten-free grains like rice, buckwheat, and sweet potato is a great alternative to the wheat variety. If you need to know whether or not something contains gluten, check the label.

How long does vermicelli last?

Dry vermicelli can be kept unopened and properly stored for about three years at room temperature. It needs to be transferred to an airtight container or put in a freezer-safe bag after being opened. On the other hand, cooked vermicelli needs to be kept chilled in shallow, airtight containers or resealable plastic bags.

How to tell if vermicelli is spoiled?

If stored properly, dried vermicelli has a long shelf life and doesn’t go bad for a long time. You should smell and carefully examine your dried vermicelli to determine if it has gone bad. You must throw it away right away if it starts to smell funny or if you notice insects or mold growing.

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