Vermicelli is a thin, round pasta whose Italian name means “little worms.”
The word comes from Italian vermicello, the diminutive of “worm,” ultimately related to the Latin vermis. Vermicelli resembles spaghetti because both are long and cylindrical, but its thickness depends on the country and standard being used. In English-speaking regions it is usually thinner than spaghetti; in Italy, traditional vermicelli can be thicker than spaghetti.
The pasta is typically made from semolina and is associated with Campania in Italy. Historical references to vermicelli-like strands appear in medieval Mediterranean food traditions, and a 14th-century Italian text records several regional names for long pasta. The chef Martino da Como included vermicelli recipes in a 15th-century cookbook, including dried pasta designed to keep for years.
Vermicelli is not the same as angel hair or capellini, which are generally still thinner in Italian classifications. Asian rice vermicelli and bean-thread noodles share the name but are different products made from different ingredients.