Sicilian anellini, durum wheat semolina pasta

Sicilian anellini are a traditional type of pasta made in Sicily, but they can also be found in other regions of Italy. It is a small ring-shaped pasta that is usually served with a rich and savory sauce.

The origins of anellini dates 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 anellini by rolling dough pasta into circular shapes, then slicing them into the shape of a ring.

Anellini is a type of pasta that is made using durum wheat semolina. It has a unique shape, with a hole in the center of the annellini that gives it a distinctive aspect. When cooked, this pasta has a light, delicate texture and a slightly rubbery bite.

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

INGREDIENTS: durum wheat semolina, water.