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From the Latin 'verme' for 'worms', vermicelli is round thin pasta strands that are thinner than spaghetti. Vermicelli, as versatile as spaghetti, but not as hearty, is for those who prefer less 'bite'. Vermicelli is complemented by tomato or broth-based sauces, it can also work well with lighter cream sauces or olive oil tosses in entrees or side dishes and even broken and cooked in soups.
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