Vermicelli is a type of pasta characterized by its long, thin, and cylindrical shape. The name "vermicelli" is derived from the Italian word for "little worms," which describes the pasta's resemblance to small worms or thin strands. Vermicelli is commonly made from durum wheat semolina, although variations made from rice flour or other grains also exist. It is a versatile pasta used in a wide range of cuisines, including Italian, Chinese, and Southeast Asian cuisines. In Italian cuisine, vermicelli is often served in soups or salads, or tossed with sauces such as pesto or marinara. In Asian cuisine, vermicelli is commonly used in stir-fries, noodle soups, and cold noodle salads.

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