Originally Posted by LapLap

We have a tradition in my part of Spain of using "toasted" vermicelli. Only thing is that it's a little thicker (not much more) and much shorter than the Seviyan the recipe calls for and it isn't sold ready toasted, that's something we do ourselves.
This recipe shows an example of how it is done
http://lasrecetasdelmarquesdemuchaba...rossejats.html
(Rather than actually being roasted the vermicelli is fried in a large pan - or wok - with a few tablespoons of good olive oil).