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Sweet and Savory Vermicelli Recipes

Sweet and Savory Vermicelli Recipes

The origin of vermicelli pasta is an interesting topic, because food historians’ debate on this to date without concluding anything concrete – everyone has a divided opinion on this. Did vermicelli originate in 14th century Italy, or does vermicelli have Asian roots originating out of China, as told in the many interesting travel accounts by Marco Polo? The first ever mention of a ‘vermicelli’ pasta recipe was in the book De arte Coquinara per vermicelli e macaroni sicilliani (The Art of Cooking Sicilian Macaroni and Vermicelli), compiled by the famous maestro Martino da Como, the first true ‘celebrity chef’, who was the chef at the Roman palazzo.

Over the past 100 years, due to globalisation, migration, and technological advancements after the invention of the internet, vermicelli pastais not something that is confined to just the geographical boundaries of Italy or China. Recipes have evolved, people have travelled to different countries and have adapted the recipes to include different cultural influences, people have invented fusion recipes using vermicelli pasta etc, and in general recipes have transcended boundaries and continents & spread to different parts of the world. Vermicelli is called by different names in different countries, in the Middle East vermicelli is called she’reya (شعيرية) and is a popular cooking ingredient for various dishes across the region.

Some of the most famous vermicelli dishes from the Middle East are Kouzi (الكوزي), Balaleet (البلاليط‎), and Kunafa (كنافة) etc. The good thing about vermicelli pasta is that it is equally good for both sweet and savory dishes. Some of the famous savory dishes include different types of stir-frys, vermicelli pasta salads, and dishes that include vermicelli with exotic and taste ingredients – for instance the Indonesian Mie Goreng.

We at Perfetto love vermicelli dishes and love how versatile the pasta ingredient is for different dishes. Therefore, we are bringing you extremely tempting and tantalising recipes to try at home using Perfetto vermicelli pasta, to enjoy with your friends and family! Take your pick from our savory dishes, or if you fancy something sweet, try making something out of our sweet vermicelli recipes selection.

Vermicelli Soup Veggie Chicken


  • 50g Perfetto VermicelliPasta
  • 900ml vegetable stock
  • 1 chicken breast
  • 1 Tbsp ginger garlic paste
  • 2 Tbsp sweetcorn
  • 3 wild mushrooms
  • 2 spring onions
  • 3 Tbsp soy sauce
  • ¼ tsp chilli flakes
  • 1 tsp finely chopped mint leaves
  • Basil leaves for garnish


  • Cook pasta as written on the pack then drainand set aside.
  • Pour 900ml chicken or vegetable stock into a pan and add 1 boneless, skinless chicken breast, and the ginger garlic paste.
  • Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender.
  • Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
  • Return the chicken to the stock with 50g Perfetto vermicelli, 2 tbsp sweetcorn, 2-3 thinly sliced wild mushrooms, 1 shredded spring onion and 2 tsp soy sauce.
  • Add the broth mixture and chicken with pasta cooked in serving dishes, addingthe remaining shredded spring onion, chilli flakes, mint or basil leaves and shredded chilli if using. Serve with extra soy sauce for sprinkling.

Vermicelli Wrapped Prawns with Chilli Mayonnaise


  • 200g Perfetto Vermicelli pastapasta
  • 2 tbsp olive oil
  • 12 raw tiger prawns, shelled
  • 1 large bunch basil, leaves only
  • salt and freshly ground black pepper
  • ½ tsp lemon juice
  • 1 c ready mayonnaise
  • 1 ½ tsp sweet chilli sauce


  • Cook pasta as written on the pack then drain and set aside.
  • Wrap each prawn in a basil leaf, then wrap with 4-5 vermicelli strands.
  • Carefully lower the prawns into the deep-fat fryer and cook for 2-3 minutes, or until the prawn is cooked through and the pasta is crisp and golden-brown. Repeat with the remaining prawns.
  • Remove the prawns from the deep-fat fryer, set aside to drain on kitchen paper and season with a little salt and freshly ground black pepper.
  • mix the sweet chilli sauce into mayonnaise, with some salt and pepper, and then combine the lemon juice.
  • spoon the mayonnaise into the centre of the serving plates. Place three prawns onto each plate, then scatter over the remaining basil leaves and drizzle with olive oil.

Custard Kunafa with Cheese


  • 500g Perfetto Vermicelli pasta
  • 4 tbsp Butter
  • 1 tbsp oil
  • 3 c ready custard
  • 1 c sugar syrup
  • 1 tbsp lemon juice
  • 3 tbsp crushed pistachios
  • 1 tbsp crushed almonds
  • 1 c sliced akawi cheese


  • Cook pasta as written on the pack then drain and set aside.
  • In a small frying pan, add 3-4 tbsp butter and 1 tbsp oil. Evenly spread a generous amount of soft vermicelli, which covers the entire surface. Cook vermicelli until golden brown on each side. This may take around 8-10 minutes. Repeat this process until you have enough circles to assemble. Each Kunafa uses two Vermicelli rounds/circles.
  • Pour a generous amount of custard in between two layers of the fried vermicelli circles, followed by the akawi cheese.
  • Bake in a pre-heated oven at 170 degrees for 5 minutes or until the cheese melts. Remove the tray from the oven.
  • Abundantly pour lukewarm sugar syrup on the top vermicelli circle, above the custard and cheese layer; let it sit for 10 minutes then press a few times to help it absorb the syrup properly.
  • Garnish with pistachios and almonds.

Vermicelli Baklava 


  • 500g Perfetto Vermicelli pasta
  • 1 ½ cup butter
  • 1 cup pistachio
  • 1 cup chopped almonds
  • 1 cup thick sugar syrup


  • Cook pasta as written on the pack then drain and set aside.
  • Using a fork, spin the vermicelli noodles into small nests in a baking tray.
  • Place them side-by-side, so they do not lose shape.
  • Brush the vermicelli nests with a lot of warm melted butter.
  • Fill the nests with chopped almonds and pistachios.
  • Bake in a pre-heated oven on 170 degrees until golden.
  • Remove from the oven and drizzle with hot sugar syrup.
  • Let it cool a bit before serving.

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