|
Vermicelli (Italian: ver-mih-CHEL-lee, lit. “little worms”) is a type of pasta, round in section and somewhat thinner than spaghetti. Vermicelloni (ver-mih-chel-LOH-nee, “thick vermicelli”) is less common[citation needed], and about the same size as fedelini (also hard to find)[citation needed]. Both are thinner than spaghettini (“thin spaghetti”). Percentages are relative to US recommendations for adults. ...
For other uses, see Spaghetti (disambiguation). ...
This page is a candidate to be copied to Wiktionary. ...
History in Italy
In 14th-century Italy, extra-fine spaghetti had varying local names. "Master Barnaba da Reatinis from Reggio Emilia notes that Tuscan vermicelli are called orati in Bologne, minutelli in Venice, fermentini in Reggio and pancardelle in Mantua."[1]
The first mention of a vermicelli recipe is in the book De arte Coquinaria per vermicelli e maccaroni siciliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous Maestro Martino da Como, unequalled in his field at the time and perhaps the first "celebrity chef," who was the chef at the Roman palazzo of the papal chamberlain ("camerlengo"), the Patriarch of Aquileia. In Martino's Libro de arte coquinaria, there are several recipes for vermicelli, which can last two or three years (doi o tre anni) when dried in the sun. Martino da Como (Martino of Como) was a 15th century culinary expert who was unequalled in his field at the time and is the western worlds first celebrity chef. ...
Aquileia (Friulian Aquilee, Slovene Oglej) is an ancient Roman town of Italy, at the head of the Adriatic at the edge of the lagoons, about 10 km from the sea, on the river Natiso (modern Natisone), the course of which has changed somewhat since Roman times. ...
History in Asia In India, vermicelli is known variously as shemai in Bengali, seviyan in Hindi and Urdu, shavige in Kannada and Semiya in Tamil. The noodles are used in a number of dishes including a variation of kheer, a sweet dessert similar to rice pudding. Vermicelli is used in many parts of India to make a popular dish called Upma. To prepare it, one boils the dry oil-roasted vermicelli with a choice of vegetables. Bengali or Bangla (IPA: ) is an Indo-Aryan language of the eastern Indian subcontinent, evolved from the Magadhi Prakrit, PÄli and Sanskrit languages. ...
Hindi ( , Devanagari: or , IAST: , IPA: ), an Indo-European language spoken all over India in varying degrees and extensively in northern and central India, is one of the two central official languages of India, the other being English. ...
Urdu ( , , trans. ...
Kannada - aptly described as sirigannada (known to few as Kanarese) is one of the oldest Dravidian languages and is spoken in its various dialects by roughly 45 million people. ...
Tamil ( ; IPA ) is a Dravidian language spoken predominantly by Tamils in India and Sri Lanka, with smaller communities of speakers in many other countries. ...
It has been suggested that this article or section be merged into Payasam. ...
Rice pudding being served during the traditional Scandinavian Christmas meal, in Denmark Rice pudding (Arroz Doce) in a typical Christmas meal, in Portugal Pulut hitam served in a Malaysian restaurant Rice pudding is a dessert enjoyed by people of different cultures all over the world, originating in Japan. ...
Upma (Tamil), also known as Uppindi in Telugu and Uppittu in Kannada, is a wholesome Indian dish made of Wheat Rava. ...
The term rice vermicelli is often used to describe the thin, transparent rice noodles (米粉) popular in China, also known as bee hoon in Hokkien, mai fun in Cantonese, kyar-zun in Burmese and bún in Vietnamese. Rice vermicelli (Chinese: 米粉; pinyin: ; POJ: bÃ-hún; Hokkien: Bee hoon; Malay: Bihun; Cantonese: Mai fun; Filipino: Bihon or Bijon) are thin noodles made from rice, sometimes also known as rice noodles, rice sticks or glass noodles. ...
Rice noodles are noodles made from rice. ...
Chinese cuisine includes many different types of noodles (traditional 麵, simplified 麺 or 面, pinyin miàn, often written mien or mein in English). ...
Mǐn Nán (Chinese: 閩南語), also spelt as Minnan or Min-nan; native name Bân-lâm-gú; literally means Southern Min or Southern Fujian and refers to the local language/dialect of southern Fujian province, China. ...
Chinese cuisine includes many different types of noodles (traditional 麵, simplified 麺 or 面, pinyin miàn, often written mien or mein in English). ...
This article is about all of the Cantonese (Yue) dialects. ...
History in the Americas The fideo is a type of noodle, popular in Mexican and Latin American cuisine, often referred to in English as "vermicelli." It is commonly used in chicken soup and in sopa seca, a type of side dish. Fideo is the Spanish word for a noodle of any type. ...
Latin America consists of the countries of South America and some of North America (including Central America and some the islands of the Caribbean) whose inhabitants mostly speak Romance languages, although Native American languages are also spoken. ...
In the United States, vermicelli is usually the pasta found in Rice-A-Roni, a pilaf-style rice-and-pasta side dish manufactured by The Quaker Oats Company. This page meets Wikipedias criteria for speedy deletion. ...
For other uses, see Rice (disambiguation). ...
Quaker Oats Company makes many types and flavors of oatmeal. ...
See also Rice vermicelli (Chinese: 米粉; pinyin: ; POJ: bÃ-hún; Hokkien: Bee hoon; Malay: Bihun; Cantonese: Mai fun; Filipino: Bihon or Bijon) are thin noodles made from rice, sometimes also known as rice noodles, rice sticks or glass noodles. ...
Dried cellophane noodles Cellophane noodles (also known as bean threads, bean thread noodles, or glass noodles), are a type of clear Asian noodle made from mung bean starch, water, and sometimes also other ingredients including potato starch. ...
References - ^ Professional Pasta website
External links |
Feeds |
Contact