Literally translating to "little worms" in Italian, vermicelli as a word has evolved to cover any type of pasta or noodle that is long and thin. Its uniqueness lies in the fact that it's a chameleon-type noodle that comes in many different shapes, forms, and flavors in cuisines from around the globe, from Europe to Asia to America.

Italian vermicelli tastes similar to other pasta made of semolina flour, and is heartier and thicker than spaghetti. Rice vermicelli, common to East and South Asian cuisine, is thin and translucent with a more neutral flavor, while sweet vermicelli found in Indian cuisine is also made of rice and used in rice pudding-like desserts.

Italian vermicelli made its way to America before the American Revolution, and first appeared in a 1770 cookbook as a simple recipe using egg yolks and flour. Chinese rice vermicelli has been around since the Qin Dynasty, and other Asian-style vermicelli noodles can be made with mung beans, potato starch, or wheat.

Asian cultures use vermicelli in stir-fries, soups, and rolls, while some eaters in South India enjoy these noodles as a sweet or savory breakfast. This brief vermicelli world tour shows their uniquely versatile nature: these noodles can be thin, thick, savory, sweet, chewy, tender, and made from a wide range of starches.