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Vermicelli is very fine, long strands of pasta – like a skinny spaghetti – often used in soups. The name means ‘little worms’ in Italian (though in America, it is described more ethereally 'angel hair' pasta). It is available fresh or dried.
Fideo is a type of short vermicelli pasta, originally produced in Europe, particularly Spain, that spread to Mexican and Latin American cuisine. It is commonly used in chicken soup and in sopa seca, a type of side-dish.
This gorgeous Valencian dish is a one-pot wonder similar to paella that's a hit all over Spain and further afield.
Dried vermicelli is usually sold boxed in coiled nests to prevent the delicate strands from breaking.
Serve it with delicate oil-based or thin creamy sauces, as thick sauces will soak into the pasta and make it go soggy.
