What Does Vermicelli Contain? A Guide to Ingredients and Types

November 24, 2025 •

4 min read

Despite its universally recognized thin-noodle shape, vermicelli's core ingredients differ significantly depending on its cultural origin, answering the question, what does vermicelli contain?. Its composition can range from wheat flour in Italian cuisine to rice flour in Southeast Asia, impacting its texture, flavor, and gluten content.

Quick Summary

Vermicelli's ingredients vary by region and type, primarily using wheat flour (durum wheat semolina), rice flour, or mung bean starch. The base ingredient dictates its culinary use, texture, and dietary properties, such as being gluten-free or containing gluten.

Key Points

Diverse Ingredients: Vermicelli is made from different base ingredients, primarily durum wheat semolina for Italian varieties, rice flour for Asian types, and mung bean starch for glass noodles.
Gluten Depends on Source: Wheat-based vermicelli contains gluten, whereas rice and mung bean varieties are naturally gluten-free.
Texture Varies by Ingredient: Wheat vermicelli is chewy, rice vermicelli is delicate and soft, and mung bean vermicelli is springy and elastic when cooked.
Nutritional Differences: Wheat vermicelli often has more protein and added minerals, while rice vermicelli is lower in fat and calories, with both being primarily carbohydrate sources.
Cooking Method Matters: The cooking process must match the base ingredient; rice noodles require only soaking or a very quick boil to prevent mushiness, unlike wheat pasta.
Culinary Versatility: Due to their neutral flavor, rice and mung bean vermicelli are highly versatile and excellent at absorbing the flavors of the dishes they are cooked in.

The Primary Ingredients of Vermicelli

Vermicelli, a term meaning 'little worms' in Italian, refers to a type of thin noodle or pasta found in cuisines worldwide. Because the term defines the shape rather than the material, the base ingredients of vermicelli can be different depending on where it is made and sold. Knowing the source ingredients is essential for proper cooking and catering to dietary needs, such as a gluten-free diet.

Wheat-Based Vermicelli

In Italian and Mediterranean cooking, vermicelli is a long, thin pasta traditionally made from durum wheat semolina and water. Some variations, particularly fresh pasta, may also contain eggs.

Durum wheat semolina: The primary flour used, which gives the pasta its characteristic golden color and robust texture.
Water: Mixed with the semolina to create a dough.
Enrichments: Some commercially processed wheat vermicelli is enriched with vitamins and minerals, such as niacin, ferrous sulfate (iron), and folic acid.
Maida and semolina: Indian varieties, sometimes called 'seviyan,' can be made from a combination of refined wheat flour (maida) and semolina.

This type of vermicelli contains gluten, making it unsuitable for those with celiac disease or gluten sensitivities.

Rice-Based Vermicelli

Prevalent in Asian cuisines, especially in Southeast Asia, rice vermicelli is naturally gluten-free and relies on rice flour and water.

Rice flour: Typically made from long-grain rice, which has a high amylose content that contributes to a firmer, less sticky noodle.
Water: Used to create a smooth batter or slurry.
Tapioca starch: Some manufacturers add tapioca starch to enhance the noodle's elasticity and chewier texture.

Rice vermicelli appears opaque white when dry and remains a delicate, translucent white when cooked. Its neutral flavor profile makes it highly versatile in absorbing the flavors of broths and sauces.

Mung Bean Vermicelli

Often called glass noodles or cellophane noodles, this type of vermicelli is distinct from its rice and wheat counterparts.

Mung bean starch: The main ingredient, which cooks to become transparent and glass-like.
Water: Creates a paste from the starch.

These noodles have a springy, elastic texture and are commonly used in soups and stir-fries.

Key Differences Between Vermicelli Types (Comparison Table)


Feature	Wheat-Based (Italian/Mediterranean)	Rice-Based (Asian)	Mung Bean (Glass Noodles)
Primary Ingredient	Durum Wheat Semolina	Rice Flour, Water	Mung Bean Starch
Gluten Content	Contains Gluten	Gluten-Free	Gluten-Free
Appearance	Yellowish, Opaque	Opaque White (dry), Translucent (cooked)	Transparent (cooked)
Texture	Chewy, firm	Soft, delicate, non-stretchy	Springy, elastic
Culinary Use	Soups, pasta dishes, desserts (Indian)	Soups, spring rolls, stir-fries, salads	Soups, hot pots, stir-fries
Flavor Absorption	Good with thicker sauces	Excellent, neutral base for any flavor	Excellent, absorbs broth well

Vermicelli's Nutritional Composition

Regardless of the base ingredient, vermicelli is primarily a source of carbohydrates, providing an energy boost. Its broader nutritional profile varies greatly depending on the type and whether it has been enriched.

Wheat Vermicelli: As a pasta, it typically contains more protein and minerals like iron compared to its rice counterpart, especially when enriched. Its glycemic index can be higher, causing a quicker rise in blood sugar.
Rice Vermicelli: Lower in protein and fiber but also lower in fat and calories, making it a lighter option. It provides energy primarily from starch.
Mung Bean Vermicelli: Often lower in calories, it provides a different texture and is a fat-free carbohydrate source.

Cooking Considerations Based on Ingredients

Understanding the composition directly impacts how vermicelli should be cooked to avoid a mushy result or to achieve the desired texture.

Wheat Vermicelli: Similar to regular pasta, it is typically boiled until al dente or simmered in a liquid. Thicker sauces are generally avoided for very thin strands, as they can become soggy.
Rice Vermicelli: This type cooks very quickly and can become mushy if overcooked. It is often soaked in hot water for a few minutes or quickly boiled. The rice noodles are very absorbent, making them ideal for carrying flavorful broths and sauces.
Mung Bean Vermicelli: These noodles also cook very fast, becoming transparent and soft. They are great for absorbing the flavors of hot pot broth or soups.

Conclusion

In summary, while the word 'vermicelli' conjures a consistent image of a thin noodle, what vermicelli contain is far from uniform. The ingredient composition, rooted in different culinary traditions, determines whether it is made from durum wheat semolina, rice flour, or mung bean starch. This fundamental difference affects its gluten content, nutritional value, and optimal cooking method. Therefore, reading the package to understand the base ingredient is the most crucial step before incorporating vermicelli into your meal, ensuring the correct texture and flavor profile for your dish.

For a deeper dive into noodle differences in Asian cuisine, this guide provides more detail: All you need to know about Asian noodles … our guide.

Frequently Asked Questions

No, vermicelli is not always gluten-free. It is gluten-free only when made from starches like rice or mung bean. Wheat-based vermicelli, typical in Italian and Mediterranean cuisines, contains gluten.

The primary ingredients in rice vermicelli are rice flour and water. Some manufacturers may also add a small amount of tapioca starch to improve the texture.

Checking the packaging for the ingredients is the most reliable method. Generally, Asian vermicelli is rice-based and opaque white, while Italian vermicelli is wheat-based and has a yellowish hue.

It depends on the type. While some fresh Italian-style wheat vermicelli pasta can contain eggs, most dried vermicelli, whether wheat or rice-based, does not.

The delicate texture comes from the type of starch and the manufacturing process. Rice-based vermicelli, for instance, is made from a paste of rice flour and water that is extruded and dried, resulting in its thin, delicate strands.

Yes, they are distinct. Mung bean vermicelli is made from mung bean starch, which becomes transparent when cooked and has a springy texture. Rice vermicelli, made from rice flour, remains opaque white and softer.

Vermicelli can be part of a healthy diet, but moderation is key. It is primarily a carbohydrate source. For a balanced meal, it should be paired with nutrient-rich foods like vegetables, lean protein, and healthy fats.