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Vermicelli

Vermicelli is a traditional type of pasta round in section similar to spaghetti. In Italy vermicelli is slightly thicker than spaghetti, but in the United States it is slightly thinner.

The term “vermicelli” is also used to describe various types of thin noodles in Asia.

In 14th-century Italy, long pasta shapes had varying local names. Barnabas de Reatinis of Reggio notes in his Compendium de naturis et proprietatibus alimentorum (1338) that the Tuscan vermicelli are called orati in Bologna, minutelli in Venice, fermentini in Reggio, and pancardelle in Mantua.

Vermicelli, Nest Angel Hair


Round vermicelli pasta  made by extrusion under high pressure to

The desired shape and dried in a static dryer. Made by semolina flour.

Nutrients Per 100 gr
Energy value 350 kcal
Protein 12.5 gr
Fat 1.2 gr
Sugar 0 gr
Salt (Nacl ) 20.2 mgr
Trans fatty acid 0 gr
Carbohydrates 74 gr
Cholesterol 0 mg
Vitamin A 182 mcg
Vitamin C O.7 mg
Sodium 24.8 mg
Calcium 86.7 mg

Vermicelli (500 gr)


Fidell: Round thin cut pasta made by extrusion under high pressure to

The desired shape and dried in a static dryer. Made by semolina flour.

Nutrients Per 100 gr
Energy value 350 kcal
Protein 12.5 gr
Fat 0.95 gr
Sugar 0 gr
Salt (Nacl ) 20.2 mg
Trans fatty acid 0 gr
Carbohydrates 74 gr
Cholesterol 0 mg
Vitamin A 182 mcg
Vitamin C O.7 mg
Sodium 24.8 mg
Calcium 86.7 mg