Vermicelli and spaghetti is very common and popular to be consumed as a main course in our dinner or lunch. They look quite similar and indeed just pasta made in different forms. If you are having a trouble differentiating both of them, then you need to read this article.
In this article we will give you information about:
– What is Vermicelli and Spaghetti
– Vermicelli vs Spaghetti
Vermicelli is a traditional type of Italian pasta that has a round in section, very similar to spaghetti. You can find that in Italy Vermicelli is slightly thicker than Spaghetti, while in the U.S. it is somehow the opposite; Vermicelli is slightly thinner than Spaghetti in the U.S. in Italy Vermicelli has a diameter between 2.08 and 2.14 mm, while in the U.S. Vermicelli diameter is only 1.5mm. The term Vermicelli is also being used widely in Asia to describe many types of noodles.
In 14th century Italy, they have various names for Vermicelli, such as Tuscan Vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua. Similar many other types of pasta, Vermicelli is originally made from durum semolina. What makes it different only the size, it is very thin. Like it have been mentioned before, vermicelli term can be confusing, since basically they can be used to call rice noodle too.
Rice vermicelli is a type of rice noodle that is very thin. This noodle is called bee hoon in Hokkien Chinese, mai fun in Cantonese Chinese, and bun in Vietnamese. Vermicelli is also used to refer mung bean noodle. It has a translucent color when cooked, different from rice vermicelli, which turns white when cooked. Mung bean vermicelli is common in Chinese cuisine.
Spaghetti is one type of pasta, which has long, solid and cylindrical shapes. The thicker version of spaghetti is called spaghettoni and the thinner version of spaghetti is called capellini. Also read our other article about capellini vs spaghetti. Spaghetti is the staple food of Italian cuisine. The traditional spaghetti is similar to other type of pasta, it was made from durum semolina, however it also made with different kind of flour elsewhere.
When being made, spaghetti is often enriched with some kind of vitamin and minerals. In its original form spaghetti was made very long, but the shorter length was gained its popularity during the late half of 20th century and continue to this day. The most common length for spaghetti today is 25-30 cm long. Spaghetti can be served with several type of pasta sauces, but it is frequently served with tomato sauce and meat or vegetable sauces.
Fresh spaghetti and vermicelli can be made using a rolling pin and a knife. At home people can make spaghetti using a machine that able to simplify the rolling and makes the cutting more uniform. Fresh spaghetti and vermicelli usually will be cooked within hours after being made.
How they were made
In the dried version, spaghetti and vermicelli is manufactured using auger extruders. This process is very simple yet required more attention into details, such as the mixing and kneading the dough to produces a homogenous mix, without air bubbles. After the spaghetti or vermicelli is formed it have to be dies in a water to prevent the spaghetti or vermicelli spoiling by overheating. This process ensures that each strands of spaghetti or vermicelli does not stick to each other and leave a sufficient amount of moisture, so it won’t be too brittle.
Both fresh and dried spaghetti or vermicelli are cooked in boiling water and sometimes added with salt or oil and then strained. In Italian cuisine spaghetti and vermicelli is cooked until al dente, it means that the pasta is fully cooked but still has the firm texture at the center of it. But depends on the cooker, it also can be cooked until it reach a softer texture.
Since the vermicelli in our article focus on the Italian vermicelli, the ingredients and making process is quite the same as spaghetti, so they actually have very similar nutritional value. Taken from myfitnesspal, in each 100 gr of dried pasta contains 355 calories, 2 gr of fat, 74 gr of carbohydrates, 3gr of dietary fiber, and 7 gr of protein.
As it has been said above, both vermicelli and spaghetti is two among many type of pasta. The easiest way to differentiate them is by their thickness, it is very obvious that spaghetti is thicker compared to vermicelli. This rule is only applied in the U.S. While in its origin country Italy, vermicelli is actually thicker than spaghetti. Another difference can be seen when both pasta is still in their dried form. We can see that spaghetti is sold in straight lines form, while vermicelli in its dried form is pretty similar to regular Chinese noodle, it was shaped into a block of pasta.
Vermicelli vs Spaghetti
|- Have thinner strands in U.S and thicker strands in Italy compared to Spaghetti||- Have thicker strands in the U.S and thinner strands in Italy compared to Vermicelli|
|- The dried version is shaped into a block||- The dried version is shaped into straight strands|
|- In the U.S vermicelli might be used to call the pasta insides Rice-A-Roni||- Can be easily distinguished and commonly served with variety of sauces|
When comparing both of them you can see their difference pretty easy, since their physical shape is made different even though one is rather similar to each other after it’s cooked, there is none that is better than the other. Both vermicelli and spaghetti taste the same when served without sauces.