Sicilian anelletti, durum wheat semolina pasta

Sicilian anellini are a traditional Sicilian pasta shape, but they can also be found in other Italian regions. It is a small, donut-shaped pasta that is usually served with a rich and flavorful sauce.

The origin of anellini can be traced back to the 16th century in Sicily. It was first created by the famous pasta maker and entrepreneur Giovanni Battista Capurro, who lived in Palermo. He created the pasta by rolling flat sheets of dough into circular shapes, then cutting them into ring shapes.

Anellini are a type of pasta that is made from durum wheat semolina. It has a unique shape, with a hole in the center of the ring, giving it a distinct appearance. When cooked, this pasta has a light and delicate texture and a slightly chewy bite.

Anellini pasta is traditionally served with a variety of sauces and ingredients. It is often served with a sauce made with tomatoes, garlic, olive oil, and herbs. It can also be served with a variety of vegetables, meats, and seafood. It is also a popular choice for pasta salads and soups. Anellini pasta is a great choice.

INGREDIENTS: durum wheat semolina, water.