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.
Preparation Instructions
Step 1 Pick Your Serving Size: 2 Portion: 1/3 pkg pasta; 3 qt. water; 2 tsp salt. 3 Portion: 1/2 pkg pasta; 4 qt. water; 2 tsp salt. 6 Portion: full pkg pasta; 7 qt. water; 4 tsp salt. Step 2 Pick Your Time/Firmness: 6 minutes: al dente; 7 minutes: firm; 8 minutes: tender. Maintaining Perfect Pasta: To keep cooked pasta fresh for later use, toss with small amount of olive oil or sauce, and refrigerate. Step 3 Cooking Directions: 1. Bring water to a rapid boil. To add flavor and reduce stickiness, add salt. 2. Add pasta and stir; return to rapid boil. 3. Cook uncovered, stirring occasionally. 4. Drain well. Serve as desired.
Ingredients
Semolina (Wheat), Durum Flour (Wheat), Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid.
Safety Warning
Allergen Information: Contains wheat ingredients and is manufactured in a facility that uses eggs.
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