Capellini vs. Vermicelli — What's the Difference?
By Tayyaba Rehman — Updated on November 1, 2023
Capellini is very thin pasta strands, thinner than spaghetti, while vermicelli is slightly thicker and often used in various global cuisines.
Difference Between Capellini and Vermicelli
Table of Contents
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Key Differences
Capellini, also known as "angel hair pasta," is among the thinnest of pasta. Its delicate strands cook quickly and are best paired with light sauces. Vermicelli, thicker than capellini but still slender, is versatile, used in Italian cuisine as well as in Asian dishes, where it is often made from rice flour.
The texture of capellini provides a unique mouthfeel that is ideal for subtle flavor absorption. Vermicelli, being slightly thicker, has a bit more bite to it and is sturdy enough to handle heavier sauces and stir-fries. Both pasta types are cylindrical, but capellini is consistently thin, whereas vermicelli can vary slightly in thickness depending on its regional production.
In Italy, vermicelli is often slightly thicker than spaghetti, but in the United States, it may be thinner. Capellini, on the other hand, maintains a very fine diameter across both Italian and American interpretations. Capellini's delicate nature requires careful cooking to prevent clumping, while vermicelli can withstand more aggressive handling.
Capellini is typically made from durum wheat and water, creating a light pasta that complements seafood dishes exquisitely. Vermicelli, which can be made from rice flour in Asian cuisines, pairs wonderfully with robust flavors like curry, and when made from wheat, it stands up well in Italian soups and with hearty tomato-based sauces.
Comparison Chart
Thickness
Very thin, finer than spaghetti
Thicker than capellini
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Best Used With
Light, delicate sauces
Heavier sauces, soups, stir-fries
Global Usage
Primarily in Italian cuisine
In Italian and various Asian cuisines
Cooking Time
Quick cooking, requires attention
More forgiving, varied cooking times
Material
Typically durum wheat
Wheat or rice flour
Compare with Definitions
Capellini
Italian for "little hairs."
Capellini absorbed the delicate white wine sauce beautifully.
Vermicelli
Used in Italian and Asian dishes.
Vermicelli is versatile for both stir-fries and pasta salads.
Capellini
Known as "angel hair" pasta.
Capellini is perfect for a light tomato basil sauce.
Vermicelli
Often found in thinner strands in the U.S.
Vermicelli is my go-to for a quick pasta dish.
Capellini
A very thin type of pasta.
She served capellini tossed with olive oil and herbs.
Vermicelli
Can be made from rice or wheat.
Rice vermicelli should be soaked before cooking.
Capellini
Best paired with light sauces.
For dinner, let's have capellini with a garlic butter sauce.
Vermicelli
Holds up to a variety of sauces.
I prefer vermicelli with my spicy marinara sauce.
Capellini
Delicate and cooks quickly.
Be careful not to overcook the capellini.
Vermicelli
Vermicelli (Italian: [vermiˈtʃɛlli]; lit. 'little worms', , also UK: , ) is a traditional type of pasta round in section similar to spaghetti. In English-speaking regions it is usually thinner than spaghetti, while in Italy it is typically thicker.The term vermicelli is also used to describe various types of thin noodles from Asia.
Capellini
Capellini (Italian pronunciation: [kapelˈliːni], literally "little hairs") is a very thin variety of Italian pasta, with a diameter between 0.85 and 0.92 millimetres (0.033 and 0.036 in). Like spaghetti, it is rod-shaped, in the form of long strands.
Vermicelli
Pasta in the form of long slender threads.
Capellini
See angel hair.
Vermicelli
Shreds of chocolate used to decorate cakes or other sweet foods.
Capellini
Synonym of angel hair
Vermicelli
Pasta in long, very thin strands.
Vermicelli
Long, slender pasta, similar to spaghetti, only thinner.
Vermicelli
Any type of long, thin noodles, as in rice vermicelli.
Vermicelli
(UK) Chocolate sprinkles.
Vermicelli
The flour of a hard and small-grained wheat made into dough, and forced through small cylinders or pipes till it takes a slender, wormlike form, whence the Italian name. When the paste is made in larger tubes, it is called macaroni.
Vermicelli
Pasta in strings thinner than spaghetti
Vermicelli
A type of pasta thicker than capellini.
He added the vermicelli to the boiling soup.
Common Curiosities
How do you best serve vermicelli?
Vermicelli can be served with a variety of sauces, in soups, or in stir-fries.
What's the main difference between capellini and vermicelli?
The main difference is the thickness, with capellini being finer than vermicelli.
Can capellini and vermicelli be used interchangeably?
They can, but the dish's texture and sauce pairing might be affected due to thickness differences.
How long should I cook capellini?
Capellini typically cooks in about 2 to 3 minutes.
What is capellini pasta?
Capellini is a very thin strand pasta, also known as angel hair pasta.
Can vermicelli be fried?
Yes, especially rice vermicelli, which is often used in fried dishes in Asian cuisine.
Does vermicelli need to be boiled?
Wheat vermicelli is boiled, while rice vermicelli just needs to be soaked in hot water.
What sauce goes well with capellini?
Light olive oil or tomato-based sauces complement capellini well.
What does capellini mean in Italian?
It translates to "little hairs" in English.
What type of dish is vermicelli used in?
Vermicelli is used in pastas, soups, salads, and stir-fries.
Are capellini and vermicelli gluten-free?
Traditional versions are not, but gluten-free options are available.
Is vermicelli the same in Italian and Asian cuisines?
No, in Italian cuisine, it's made of wheat, while in Asian cuisines, it's often made of rice flour.
Is capellini good for health?
Like most pastas, it's a good source of carbohydrates and can be part of a balanced diet.
Why might capellini clump when cooking?
Due to its thinness, it can clump if not stirred or if overcooked.
How should I store leftover capellini?
Store it in an airtight container in the refrigerator and consume within a few days.
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Written by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
