What is the primary category for the type of pasta known as vermicelli?

Vermicelli is categorized primarily as a ribbon pasta. This type of pasta is characterized by its long, thin strands that resemble spaghetti but are slightly thinner. Ribbon pasta refers to long sheets of pasta or strands, which can vary in width but are generally identified by their flat or rounded shapes. Vermicelli is commonly used in various cuisines, particularly in Italian and Asian dishes, where it can be cooked in broths or stir-fries, highlighting its versatility.

The other options do not correctly classify vermicelli. Short pasta typically refers to various shapes like penne or macaroni, designed for sauces and baked dishes. Whole grain pasta is made from whole wheat flour, providing a different texture and nutritional profile that does not pertain to the characteristics of vermicelli. Specialty pasta encompasses a wide range of unique shapes and types not fitting standard categories, which again does not apply to vermicelli’s well-established classification as ribbon pasta.