vermicelli

[ vur-mi-chel-ee, -sel-ee ]

/ ˌvɜr mɪˈtʃɛl i, -ˈsɛl i /

a kind of pasta in the form of long, slender, solid threads, resembling spaghetti but thinner. Compare macaroni(def 1).

Origin of vermicelli

1660–70; < Italian, plural of vermicello, diminutive of verme worm < Latin vermis

Later, around 400 BC, they invented faloodeh: rice water, vermicelli, and ice mixed with saffron and/or fruit.

An Investigation Into the Delicious Origins of Ice Cream |Andrew Romano |July 13, 2014 |DAILY BEAST
By the Middle Ages, the trade in macaroni and vermicelli was already well established.

The Strange Way We Eat: Bee Wilson’s ‘Consider the Fork’ |Bee Wilson |October 13, 2012 |DAILY BEAST
Tomato Soup with Vermicelli—Cook a cupful of broken vermicelli in a pint of boiling water for ten minutes.

Science in the Kitchen. |Mrs. E. E. Kellogg
Boil a knuckle of veal to shreds, add a quarter of a pound of vermicelli, half a pint of cream, and lemon peel and mace.

The Young Housekeeper's Friend |Mrs. (Mary Hooker) Cornelius

The mbalolo is a marine annelid about six inches long and of the thickness of vermicelli.

The Fijians |Basil Thomson
Strain it, set it again on the fire, and add a quarter of a pound of vermicelli, which has first been scalded in boiling water.

Directions for Cookery, in its Various Branches |Eliza Leslie
Across the bridge was a shop where you could buy anything from a pair of boots to a kilo of vermicelli.

Adventures of a Despatch Rider |W. H. L. Watson

vermicelli

/ (ˌvɜːmɪˈsɛlɪ, Italian vermiˈtʃɛlli) /

very fine strands of pasta, used in soups

tiny chocolate strands used to coat cakes, etc

C17: from Italian: little worms, from verme a worm, from Latin vermis