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 brothâ€'based sauces, it can also work well with lighter cream sauces or olive oil tosses in entrées or side dishes and even broken and cooked in soups.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.Semolina (Wheat), Durum Flour (Wheat), Niacin, Iron (Ferrous Sulfate), Thiamin Mononitrate, Riboflavin, Folic Acid. Name Value Depth 1.45 Height 4.10 Weight 24.4700 Width 12.25Allergen Information: Contains wheat ingredients and is manufactured in a facility that uses eggs.
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