Part of the problem is that classifications and terminologies differ. The delightful and informative illustration of a fine pasta (vermicelli or fideo) maker in from Paul-Jacques Malouin’s Description et dètail des arts due meunier, du vermicelier (1767). This pasta originated in Campania, but this type of pasta has also been adopted in other countries. Here are some pasta types, diameters, and alternate names from the World Directory of Pasta Shapes and Names (an Italian site):. Thin Spaghetti is very similar to Vermicelli. The link below shows a comparison to some round pastas. Substitute: spaghetti, vermicelli, or spaghettini. I bet you would have never guessed. Mai fun Also known as “rice vermicelli,” these round and thin noodles are on the drier and chewier side, with their heartier shape making them perfect for stir-fries and salads. With a name that means, literally, ‘thin’ noodles, these spaghetti-like noodles actually come in a variety of forms and thicknesses. Each one is slightly thinner than Spaghetti. Capellini (AKA angle hair) is the thinnest. Both are a round pastas, but angel hair spaghetti is significantly thinner than vermicelli. But there is more to long pasta than just that! Vermicelli is really really thin and takes just a few minutes to cook.Spaghetti looks downright fat compared to vermicelli. Here are Some Common Long Pasta Types Angel hair vs. Capellini: This is up for debate, however I've been told capellini is not as thin as angel hair. The classic long, thin, cylindrical tubes you know and love. The second was with Italian out-migration 1880-1920 and consisted of the spaghetti family made and dried by machine in small factories. Fettuccine Wider (about 3/8 inch) pasta strips; the dough usually contains eggs for luscious flavor and a tender texture. I love using that as the sauces get inside and hold onto the pasta. Yes, there's a difference. Tortellini; are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). In Italy, vermicelli is thicker than spaghetti, but in the USA the pasta shape is thinner. Vermicelli, which translates to “little worms” in English, is a long, very thin pasta. Vermicelli can be used broken up in soups, or used as a pasta with a sauce or even as noodles with Asian ingredients. Spaghetti is just thick enough so it doesn't get lost in that hearty family meat sauce recipe, but thin enough to serve with cream sauce, or even with just a light dressing of olive oil and garlic. This pasta is very thin rods, like spaghetti but thinner. Thin Spaghetti is perfect topped with any sauce, or as a salad or stir-fry ingredient. The word vermicelli translates literally to "little worms". And then there is bucatini, which is spaghetti with a hole in the center. A well-known Mexican dish that uses this pasta is Sopa Seca de Fideo. 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