How to boil small vermicelli so that it does not stick together. How to cook vermicelli in different ways and how much

Small vermicelli (cobweb) is one of the most common pasta that is in the arsenal of almost every housewife, so in this article we will consider how long and how to cook vermicelli (in water and milk) so that it does not stick together and is tasty.

How much time to cook vermicelli?

The cooking time of vermicelli is not long, since it is small in size and quickly reaches the desired state in boiling water:

• How long to cook vermicelli in a pan? The cooking time for vermicelli is on average 3-4 minutes after boiling water in a saucepan (put vermicelli in boiling water).

Having learned how many minutes to cook vermicelli, we will further consider in more detail the process of its preparation on water and milk for a child.

How to cook vermicelli on water in a saucepan?

• Ingredients: vermicelli - 100 g, water - 1 l, salt - 0.5-1 tsp.
• Total cooking time: 8 minutes preparation time: 5 minutes, cooking time: 3 minutes.
• Calories: 113 calories (per 100 grams of product).
• Cuisine: European. Type of dish: side dish. Servings: 2.

Each type of pasta has its own cooking characteristics, this also applies to vermicelli, which is cooked in the following sequence:

• We choose a pan of a suitable size and pour clean water into it, based on the proportion: 1 liter of water per 100 grams of vermicelli.
• Bring the water in a saucepan to a boil over high heat, add salt (1 teaspoon) and one tablespoon of sunflower or olive oil (so that the vermicelli does not stick together during cooking), then put the vermicelli and mix thoroughly until the water boils again in the saucepan.
• After the water boils again, reduce the heat (the water should not boil much) and cook the vermicelli for 3-5 minutes until cooked (we check the readiness for taste, while the vermicelli should be slightly undercooked, as it will eventually reach readiness).
• We transfer the cooked vermicelli to a colander, stirring with a spoon, wait until all the water has drained, after which we use it to prepare other dishes or serve it to the table as a ready-made side dish, after adding a small piece of butter to it.

Note: it is not necessary to rinse the vermicelli after cooking, but it is more convenient to drain the water from it through a colander.

How to cook milk vermicelli?

Small vermicelli is often used to cook it with milk, as it cooks quickly and turns out to be very tasty. Let's take a closer look at how to cook vermicelli in milk in a saucepan:

• To prepare a portion for one, we will use 2 tablespoons of vermicelli, 1 glass of milk (200 ml), a small piece of butter, a pinch of salt and 2 teaspoons of sugar.
• Pour the milk into a saucepan and bring to a boil over medium heat, then add a pinch of salt and 2 teaspoons of sugar to it, and mix thoroughly.
• Next, put the prepared vermicelli into the milk (2 tablespoons without a slide) and cook over low heat for 4-5 minutes until cooked.
• Pour the boiled milk vermicelli from the pan into a deep plate, add a small piece of butter and serve.

In conclusion to the article, it can be noted that knowing how tasty it is to cook vermicelli in water or milk, you can quickly prepare a simple and satisfying side dish for yourself and your loved ones. We leave our feedback and useful tips on how much time and how to cook vermicelli so that it does not stick together in a saucepan in the comments to this article and share it on social networks if it was useful to you.

From Italian, "vermicelli" literally translates as "worms." This product has been around for a long time. It is eaten in all countries of the world, but Italy is considered the homeland. Some sources say that Italian masters came up with vermicelli after they got acquainted with rice noodles.

High quality vermicelli is made from

Fried vermicelli is stored in a cold place for no more than 48 hours, placed in a closed container.

How to fry vermicelli: a recipe in a pan

Ingredients

• Raw durum wheat vermicelli - 300 g;
• Butter - 30 g;
• Water - 3 glasses.

How to cook vermicelli in a pan

The fried vermicelli prepared according to this recipe simply cannot fail to please your family: it is usually “swept away” in a matter of minutes! It is not only tasty, but also positively bright: each vermicelli has its own shade! To prepare multi-colored vermicelli, follow this plan:

• Melt the butter in a non-stick frying pan over medium heat.
• Add the pasta, and, without reducing the heat, fry the vermicelli, not forgetting to stir all the time. It should take on a golden hue.

In no case do not overcook the vermicelli to brown, otherwise it will get a burnt aftertaste!

• Add one and a half glasses of water to the pan and, stirring the product all the time, cook it until the water has almost completely evaporated. Pour in the same amount of water again, salt and mix.
• When the water evaporates, the dish is ready. Try the vermicelli during the cooking process: if it is hard, and the water will soon run out, pour in a little more water and cover the pan with a lid.

Boil water in a saucepan and pour vermicelli into it, cook 1-2 minutes depending on its size. Cook vermicelli "cobweb" for 1 minute. Throw the vermicelli in a colander, rinse with water, season with vegetable oil and mix. Cheese and butter can be added to freshly cooked vermicelli, but in this case it does not need to be washed after leaning into a colander. Arrange hot vermicelli on plates, serve with grated cheese.

How easy it is to cook vermicelli

To get crumbly vermicelli, you need:

• Boil water and make sure that there is a lot of water - at least half a liter of liquid per 50 grams of vermicelli.
• Rinse vermicelli before cooking in cold water.
• When cooking, add a little oil, and after cooking, rinse under water and add oil to taste.
• Cook for 1 minute, then try and if it is harsh - then another 1 minute, that is, only a maximum of 2 minutes.

Vermicelli with cheese

Cooking vermicelli with cheese
While the vermicelli is cooking, grate the cheese on a fine grater. Throw the boiled vermicelli in a colander, let the water drain. Then put the vermicelli back into the still hot pan, add butter and cheese, mix well. Serve with pleasure, eat quickly: vermicelli cools down quickly.

vermicelli soup recipe

Making vermicelli soup
Boil vermicelli and wash. Boil the chicken, put it out of the broth, cool, finely chop and return to the broth. Grated carrots and finely chopped onions fry in sunflower oil until golden brown, add to chicken broth. Salt and add spices, cook for another 15 minutes.

Fkusnofakty

If you've boiled vermicelli and it's stuck together, you can easily salvage it by making a casserole. Add eggs, milk and sugar to the pasta, mix well and put in the oven for 10 minutes at 180 degrees.

When choosing, attention is drawn to the indication of flour in the composition. The difference in the name is small, but it depends on whether the vermicelli is like porridge or not. If it says "Flour from durum wheat of the highest grade" - that's good. And if there are incomprehensible additions in the name of the ingredient, for example, "durum wheat flour for premium pasta", this is suspicious. Durum wheat is all, but this does not mean that it belongs to the durum variety. And it is not clear what is the highest grade - flour or pasta? Because Vermicelli grade requirements are lower than those for flour. "Traces of eggs may remain" and similar warnings in the ingredients should also warn the buyer.

Checking the quality of vermicelli is simple: pour a small amount of vermicelli with boiling water, cover and let stand for a couple of minutes. If the vermicelli is completely cooked from just one soak in boiling water, this is low-quality vermicelli, like instant noodles (not to be confused with classic noodles). Such vermicelli can be put on a casserole or on milk vermicelli, in soups it will completely boil. And if the vermicelli remained hard and became only a little flexible - such vermicelli is of excellent quality and there are no eggs in it, it will not make porridge out of the soup, you can simply cook this as a side dish and serve with butter and cheese.

Reading time - 4 min.

Vermicelli is an excellent dressing for soups and a side dish for meat dishes. It can be cooked as a casserole or served with special sauces. Nutritious and tasty vermicelli dishes are very fond of children. But in order to preserve the attractive appearance of vermicelli and so that it does not boil soft, you need to cook it according to the rules.

Vermicelli: how to cook

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General rules for cooking pasta

Since vermicelli is one of the varieties of pasta, you need to cook pasta in the same way as all the others - in a large amount of salted water. Water, before you throw vermicelli into it, should boil. Immediately after dipping, the vermicelli should be stirred and the heat reduced to medium. It is better not to close the pan with a lid - the foam formed during cooking will flow onto the stove.

The cooking time of vermicelli depends very much on what kind it is and what kind of flour was used to make it. Therefore, every self-respecting manufacturer indicates this parameter on the package. If it is vermicelli of the highest grades, durum wheat is used for it - the so-called "durum". This is a guarantee that, if the cooking time is observed, the vermicelli will not boil soft, you can even not wash it in cold water - just drain the water through a colander, put the vermicelli in a saucepan and put a piece of butter in it.

If you are afraid that the vermicelli will stick together during cooking, add a tablespoon of olive oil to boiling water.

How to cook vermicelli

If there are no recommendations on the package, the cooking time for vermicelli depends on the dish and on the type of this pasta. If this is a “cobweb”, it can be poured into boiling salted water, to which a piece of butter has already been added, and immediately turn off the heat by closing the pan with a lid. After 15 minutes, the "web" will be ready - it only needs to be thrown into a colander in time.

Vermicelli in the form of rice grains or small stars should be cooked for 5-7 minutes, stirring constantly and tasting. When it stops crunching on the teeth, but remains still dense, you can drain the water, put the vermicelli in a saucepan, put the oil and let stand under the closed lid for another 10 minutes.

• bring water in a saucepan to a boil, lightly salt;
• throw the pasta into the boiling liquid, mix thoroughly;
• cook the vermicelli for about seven to ten minutes over medium heat;
• throw the boiled products into a colander and rinse with cold liquid;
• wait until all excess liquid drains - from 20 to 30 minutes;
• Heat a little oil in a frying pan and fry the side dish for a couple of minutes.

Such noodles will turn out crumbly and will be an excellent addition to meat products. The main thing is not to overexpose in water more than required and dry well before frying. Boiled noodles can become the basis for making pasta pancakes, casseroles and other dishes.

Stir the pasta regularly during cooking to help prevent sticking. It is especially important to stir in the first minutes, when the product is just beginning to boil.

On milk

Vermicelli with milk is like a childhood memory. You can cook such a dish as a hearty breakfast for a child, or for yourself, as a nostalgic culinary experiment. For 75 grams of vermicelli, 500 ml of milk will be required. It is prepared quite simply and, if you observe the cooking time, it will not boil soft:

• heat milk, add salt and sugar to taste;
• boil, and then reduce the fire;
• add pasta and stir;
• cook, as in water, 8-10 minutes (the exact time is indicated on the package);
• leave the finished dish to brew for half an hour;
• add a piece of butter and serve.

Noodles boiled this way are a good breakfast idea if you want variety. The dough will give saturation, and the protein from milk will leave a feeling of satiety for a long time.

In a slow cooker

You can simplify the cooking process a little by cooking pasta in a slow cooker. This is especially convenient if you need to prepare a dish by a specific time or do not want to spend too much effort on cooking. The recipe is simple:

• put the noodles in the multicooker bowl;
• fill the container with water so that it covers the products for a couple of centimeters;
• add a teaspoon of butter;
• cook in the “pilaf” or “steaming” mode for 15 minutes;
• Throw the finished product in a colander and rinse with cool liquid.

Don't try to fix pasta stickiness by adding oil - as it cools, the fat will bind the dough even more, turning the pasta into a single mass.

Cooking vermicelli-cobweb

This type of pasta is thinner than regular vermicelli and cooks much faster. To prepare the web, you will need a pound of the products themselves and 3 glasses of water, as well as 50 grams of butter. Cooking method:

• in a saucepan bring the liquid to a boil, salt;
• in parallel, melt the butter in a non-stick dish and add a small cobweb;
• lightly fry the vermicelli in oil for five minutes, stirring constantly;
• pour boiling water over the products, mix, cover and cook for about 3-5 minutes;
• when the water is absorbed, the dish will be ready.

If you want to add cobwebs to the soup, throw it at the very last moment, when there are literally five minutes left before the end of cooking. If you add this ingredient earlier, then it will simply boil soft, spoiling the soup.

If the dish is still boiled soft, do not rush to throw it away. The sticky noodles can be sautéed with sauce and egg, or used as a casserole base.

Cooking rice vermicelli

Rice flour vermicelli is often found in Asian cuisine: it is added to salads, first and second courses, and eaten as a side dish. It is more useful and less high-calorie than wheat flour noodles, so it is suitable for those who follow the figure. There are two cooking methods, the first is more suitable for cold dishes, and the second is more suitable for soups.

First way:

• put the dry product into a cup;
• fill it with boiling water;
• leave to steam for a while (about five minutes);
• check readiness, then drain excess liquid;
• rinse with cold water;
• use to prepare Asian salads and second courses.

Second way:

• boil the liquid on the stove;
• salt, add rice noodles;
• cook in boiling salted water for four minutes;
• drain excess liquid, rinse thoroughly;
• put in cups, add the rest of the ingredients and pour the broth.

The finished product can be flavored with sauce, vegetable oil, added to the finished dish or soup. It is worth noting that if in Russian cuisine noodles are added to the broth, then in Asian cuisine everything is exactly the opposite: ready-made noodles are diluted with broth. Using rice noodles in salads will make them more satisfying and filling.