D'Agostino Vermicelli Pasta
A traditional type of pasta, thinner than Spaghettini yet slightly thicker than Capellini. It originated in Italy during the 14th century and is often paired with light oil-based or cream-based sauces. This is not to be confused with "Rice Vermicelli" used in Asian Cuisine but could be used in a wide range of Asian dishes such as soups.
All D'Agostino pasta is made in-house using the "delicate" method developed centuries ago in Palermo, Sicily. Small quantities of pasta are extruded through bronze dies created specifically for each shape. The pasta is carefully looped over wooden rods, straightened, then air-dried in wooden cellars.
No microwaves. No preservatives. No additives. No artificial coloring.