Pasta Substitution Dessert Advice
So I want to try and cook sivain soon (a South Asian milk vermicelli dessert) but the type I like uses vermicelli specific to Benares which is by far the thinnest finest pasta I've ever seen (I would say the width would be as thin as 5 strands side by side to the millimeter). You more or less can't find this anywhere other than Benares and the surrounding villages... and perhaps some Muhajir communities from there in Pakistan. So I'm trying to find a good substitute.
Does anyone really know their pastas? Could I find a capellini or vermicelli or fedelini that fine?
If so does anyone know where I could nab some online or in New York?
Many thanks, everyone on this board is so nice and helpful!
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