Vermicelli

Thickness comparison

As defined in Italy, the diameters of spaghetti-like pasta are:

;vermicelli: between 2.08 and(-), with little variation between different producers. ;spaghetti: between 1.92 and(-). ;vermicellini: () between 1.75 and(-). ;fedelini: between 1.37 and(-).{{cite web ;capellini or capelli d'angelo: ( or ) between 0.8 and(-).

In the United States, the National Pasta Association (which has no links with its Italian counterpart, the Unione Industriali Pastai Italiani) lists vermicelli as a thinner type of spaghetti.

The Code of Federal Regulations of the United States of America defines spaghetti and vermicelli by diameter:

;vermicelli: less than 0.06 in. ;spaghetti: between 0.06 and(-).

History

In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.

The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by Martino da Como, unequalled in his field at the time and perhaps the first celebrity chef, who was the chef at the Roman palazzo of the papal chamberlain (camerlengo), the Patriarch of Aquileia. In Martino's Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun.

References

References

1. {{Cite American Heritage Dictionary. vermicelli
2. "Vermicelli". [[HarperCollins]].
3. {{Cite Merriam-Webster. vermicelli
4. "vermicelli". [[Oxford University Press]].
5. Dictionary.Com. "Vermicelli". Random House Diciontary.
6. "Vermicelli Voiello".
7. "Vermicelli n° 170".
8. "Vermicelli Barilla".
9. "Vermicelli DeCecco".
10. "Spaghetti".
11. "Vermicellini DeCecco".
12. "Capellini DeCecco USA".
13. "De Cecco - Nests - Angel hair 209".
14. "UNIPI - Unione Nazionale Industriali Pastai Italiani".
15. "Pasta shapes".
16. {{CodeFedReg. 21. 139. 110
17. Ortolani, Cristina. (2006). "L'Italia della pasta". Touring.
18. "Libro de Arte Coquinaria Composto per lo Egregio Maestro Martino Coquo Olim del Reverendissimo Monsignor Camorlengo et Patriarcha de Aquileia".