Vermicelli Pasta

On the mountainous border between Italy and Switzerland, Molino e Pastificio has flourished under the stewardship of the Fisler family since the early 20th century. Over generations, they’ve cultivated a reputation for precision and integrity, milling fine semolina and crafting pasta with care.

Molino e Pastificio’s Vermicelli is a beautiful example of this commitment. Thinner than their spaghetti but just as long at 16 inches, it’s made with 100% hard durum wheat semolina for a satisfying bite and subtly nutty, wheat-forward flavor. Its delicate profile makes it ideal for lighter sauces: brothy seafood stews, garlicky oil-based dressings, or even a simple butter and cheese preparation. The extended length gives it a dramatic visual appeal on the plate and an elegant twirl on the fork.