A pasta whose descriptive name suggests its worm-like form; used in soups, souffles, salads, etc.
This is a type of very thin pasta that features a long and thread-like shape. It is commonly known as “vermicelli,” which translates to “little worms” in English. This pasta is often used in a variety of dishes, such as soups, stir-fries, and salads, and is known for its delicate and subtle flavor.
An Italian pasta variety that undergoes extrusion through minuscule openings and subsequent drying; the end product consists of delicate “strings” (the Italian term translates to “little worms”) frequently employed in soups and the preparation of desserts.