Pasta & rice / RICETTI
Maltese buttered vermicelli
Simple vermicelli with butter, cheese and pepper.
◷ 20 min / 4 servings
Method
- Bring salted water to the boil. Cook vermicelli following the packet.
- Reserve 100 ml cooking water and drain.
- Melt butter in the pot over low heat. Return pasta.
- Remove from heat and toss with cheese and enough cooking water to coat. Add pepper and serve.
✳ From the kitchen
Add water gradually so it coats rather than floods the pasta.
Tradition reference
Accademia Italiana della Cucina · Malta, pp. 322–323 ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.