Anellini Pasta from Rustichella d'Abruzzo
Anellini, meaning "small little rings" in Italian, is one of the first pasta shapes that children learn to eat in Italy. But these fun pasta circles aren't just for kids. In fact, Italians also use anellini to prepare timballo, an impressive celebratory dish in which pasta, meat and cheese are layered in a bowl-shaped pan, baked and then (tada!) inverted to reveal a dome-shaped delight. Of course, anellini are also excellent in simpler preparations. Try them in soup or, for a homemade take on SpaghettiOs, with a Bolognese or simple tomato sauce.
Made from stone ground durum flour from hard winter wheat and pure spring water, Rustichella d'Abruzzo pasta is the finest we've tasted. The dies through which the pasta is extruded date back the 1800's and lend a wonderful texture and coarseness to the noodle. This, plus the 56 hour drying process, create a wonderful, dense, chewy pasta that is wonderful with all of your favorite sauces.
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