Vermicelli cobwebs

According to a large number of specialists in the field of dietetics, regular use of web vermicelli, like other products of this kind, does not contribute to the accumulation of extra pounds, as many consumers mistakenly believe. This pasta contains almost no fat, and therefore it is possible to gain excess weight due to the various gravy and sauces that are usually served to this product based on wheat flour.

Meanwhile, spider web vermicelli is a type of pasta characterized by a special shape (short very thin sticks) and is made from fresh dough. Interestingly, it was precisely because of this form that the vermicelli got its name, which means worms in Italian.

To date, in addition to the web vermicelli, two more main types of vermicelli stand out - ordinary and amateur. The thickness of the product is considered a distinctive feature of each species - it is different for each vermicelli variety. For example, the thinnest subspecies is the web vermicelli. Vermicelli cobwebs are most often used in the preparation of many first courses - soups, broths and others.

Still, many enjoy eating boiled vermicelli cobwebs as a side dish for fish, vegetables, poultry and meat. To do this, it is poured into boiling, slightly salted water and constantly stirred to avoid burning. By the way, so that in the process of cooking the vermicelli web does not stick together, you need to make sure that it floats freely in the pan. As a rule, the preparation time of the web vermicelli can be found on the packaging of the product.

You can serve ready-made vermicelli cobwebs as a side dish or just a stand-alone dish with olive or any other butter, vegetable dressing, as well as creamy or tomato sauces. Great with vermicelli cobwebs goulash, toasted meat, grated cheese or sour cream. The calorie content of the web vermicelli per 100 grams is about 337 kcal.

It should be noted that the composition of vermicelli (including cobwebs) remains unchanged, regardless of its types: wheat flour, table salt and drinking water. It is noteworthy that a soft-grade wheat flour product is characterized by the presence of too much gluten, which is not of particular value to the human body. That is why it is much more useful to eat vermicelli cobwebs made on the basis of hard wheat - it includes crystalline starch, which holds valuable proteins and is not able to break down during cooking.