7 Best Substitutes For Vermicelli
Vermicelli (pronounced “ver-mih-CHELL-ee”) translates to “little worms” in Italian and is a popular traditional pasta. Quick and easy to cook, it can be found easily in dried form and is used in various dishes all around the world.
The great thing about vermicelli, like most other types of pasta, is that it can easily be substituted. That’s great news for when you can’t find any at the supermarket or forget to stock up on your pantry!
So, what are the best substitutes for vermicelli? There are several substitutes that can be used in place of vermicelli. Some of the best ones include spaghetti, spaghettini, fedelini, capellini, linguine, bucatini, and rice stick noodles.
Read on to find out more about vermicelli pasta, plus how its best substitutes compare in terms of size, taste, texture, and more!
What Is Vermicelli?
Vermicelli is a thin and delicate, long-strand pasta made from durum wheat semolina flour.
It may not have the most appetizing name ( remember, it means “little worms” in Italian), but this extra-thin noodle tastes great and is used to make various types of dishes for breakfast, lunch, dinner, and dessert.
Most commonly available in dried form, you can also find fresh durum vermicelli, which is mostly always made with eggs.
There are several variations of vermicelli consumed in different parts of the world.
Rice vermicelli, which is made from a paste of rice flour and water, is commonly consumed in Southeast Asia and China and is added to soups, stir-fries, spring rolls, and noodle salads.
Another variety, known as Chinese vermicelli or cellophane noodles, is made using mung bean starch and features a delicate and chewy texture when cooked.
In Japan, these cellophane noodles are prepared using potato starch, whereas the Korean version is made from sweet potato starch.
Vermicelli is also a big part of Middle Eastern side dishes, where it is cut into small pieces and fried alongside rice to serve with savory soups and stews.
In India and Pakistan, vermicelli is known as seviyan and is prepared by dry-roasting the noodles and cooking them with aromatic ingredients.
It can also be cooked with milk to give it an oatmeal-like consistency and is enjoyed on festive occasions and gatherings.
Best Substitutes For Vermicelli
There are several great substitutes for vermicelli for when you cannot use it due to unavailability or simply because you want to use something different.
Here are some of the best vermicelli substitutes for you to choose from!
1. Spaghetti
One of the best-known pasta in the world, spaghetti is long and thin and has incredible versatility. It mixes wonderfully with a variety of sauces and is most commonly paired with tomato sauce and meatballs, Bolognese, or creamy sauces.
Spaghetti serves as a great substitute for vermicelli and is slightly thicker or thinner depending on where it is made.
In Italy, where both spaghetti and vermicelli originated, spaghetti is thinner than vermicelli, whereas in the United States, it is thicker.
Both types of pasta are available in dried form, but spaghetti is sold in straight strands whereas vermicelli is also sold as dried nests of pasta.
Their cooking times also vary based on their thickness levels, with spaghetti cooking faster in Italy and vermicelli cooking faster in the US.
Since spaghetti can be paired with a variety of thick as well as thin sauces, it can easily be used in place of vermicelli made in lighter and thinner sauces.
2. Spaghettini
Spaghettini is a type of spaghetti that is thinner and is best paired with light sauces. It is another good alternative to vermicelli and can be used with vegetable-based sauces, broths or soups, light dairy sauces, or a blush sauce.
Since spaghettini is very thin, like vermicelli, it has a quicker cooking time and can easily be overcooked. If overcooked, it can turn into a sloppy mess and become inedible.
For most varieties of spaghettini, it is recommended to cook it for about 10–11 minutes without the lid on, making sure to stir occasionally.
Although not as common as spaghetti, you can easily find spaghettini in most grocery stores as well as online.
3. Fedelini
Fedelini, which translates to “little faithful ones,” is a type of pasta shaped like spaghetti. It is thinner than spaghetti and slightly thicker than vermicelli.
Made from durum wheat flour and eggs, it is usually cut into 2-inch-long pieces, although it can be found in a variety of other sizes.
Although fedelini is very popular in Italy, it may not be as readily available outside the country. Other countries where fedelini is commonly used include Greece, Turkey, and the Middle East.
Fedelini is a great option to use instead of vermicelli if you are looking for a different alternative that offers a better transfer of flavor.
A great pairing with marinara sauce and thin pesto sauce, fedelini can be used in place of vermicelli in several dishes and is typically used in soups and casseroles.
4. Capellini
Capelli d’angelo, more commonly known as capellini or angel hair pasta, is a very thin and long type of pasta, which is also a great substitute for vermicelli.
Similar to spaghetti in its length, it is made with durum wheat, although you can find whole wheat or buckwheat variants in the organic foods section in most grocery stores.
Like vermicelli, since capellini is also so thin, it cooks very quickly. Compared to spaghetti, which is thicker than capellini, it takes around 2–3 minutes to cook in boiling water.
Capellini is a popular choice for different types of dishes including soups and salads and is also often used as an accompaniment for meat and fish recipes.
5. Linguine
Linguine (pronounced “lin-GWEE-nee”) is a type of pasta originating in the Liguria region of Italy. Made with durum wheat, it is a long-strand pasta that is available in both fresh and dried forms.
Traditionally served with seafood such as clams, pesto sauce, and a variety of other sauces, linguine is wider than spaghetti and has a flat, oval shape.
Linguine may be a little thicker than vermicelli, but can be substituted in its place for a similar flavor profile.
It can be used interchangeably with thinner sauces that have olive oil, cream, or tomatoes in their base, such as marinara, carbonara, or alfredo since the long strands can easily be coated.
6. Bucatini
Bucatini, also known as “perciatelli,” is a type of pasta traditionally made and served in and around Rome, Italy.
The name bucatini originates from the word buco, which means “hole” in Italian. It gets its name due to its shape, which resembles a hollow spaghetti.
It is available in both fresh and dried forms, though it is more commonly available in its dried form in the US.
Traditionally made from durum wheat flour and water, it may sometimes also include eggs and can be used in place of vermicelli in a variety of dishes.
Bucatini is boiled and served hot with sauces made with tomato, meat, butter, cream, and seafood. With its hollow center that allows its insides to be coated as well, bucatini can be paired with almost all kinds of sauces.
7. Rice Stick Noodles
Rice stick noodles, also referred to as “rice vermicelli,” “rice sticks,” or simply “rice noodles,” make a great alternative to regular wheat-based vermicelli.
From Vietnamese pho to Thai pad see ew, rice stick noodles are used in a variety of dishes and make a great substitute for vermicelli, particularly in Asian dishes.
They come in three basic widths (thin, medium, and wide) and in various lengths to create the perfect dish.
When cooked, rice stick noodles turn slightly translucent and their texture becomes rather chewy and sticky. They are highly absorbent and take on the dish’s flavor by absorbing the spices and sauces that they are mixed with.
Related Questions
Now that you know all about vermicelli and the best substitutes to use in its place, here are a few additional questions we thought you might have.
Is vermicelli gluten-free?
Vermicelli can be made from different types of ingredients including wheat, rice, buckwheat, and sweet potato. Vermicelli made from wheat is not gluten-free, whereas vermicelli made from rice, buckwheat, and sweet potato is gluten-free.
It is recommended to always check the packaging for a gluten-free label to make sure.
How long does vermicelli last?
A properly stored, unopened package of dry vermicelli will last for about 3 years at room temperature. Once opened, it must be transferred to an airtight container or placed in a resealable freezer-safe bag.
Cooked vermicelli, on the other hand, must be refrigerated in shallow, airtight containers or resealable plastic bags.
How to tell if vermicelli is spoiled?
Dried vermicelli has a long shelf life and doesn’t spoil for a long time if kept in the right storage conditions.
The best way to tell if your dried vermicelli has gone bad is to smell it and take a good look at it. If it develops a strange odor or you see mold or insects appearing, you must discard it immediately.
