Vermicelloni

Vermicelloni are one of many Italian varieties of stringy pasta made with flour, eggs, and salt. They are long and round, a thicker version of vermicelli, but still slightly thinner than spaghetti. Vermicelloni are usually paired with hearty meat sauces, but nowadays they are pretty hard to find, which might have something to do with their name: it literary means big worms – not the most appetizing thing to have on your plate!