De Cecco Anellini n.71 (500g)

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In Italian, the word anello means ring. Hence, anellini are pasta rings. However, in most recipes for anelli, anelletti or anellini the pasta is dried rings of various sizes. This is the pasta that people outside of Italy associate with Campbell’s spaghetti Os or Heinz spaghetti hoops! It’s considered a traditional pasta variety in Sicily, where they use it in a baked pasta dish called anelletti al forno or timballo di anelletti. Italians also use pasta rings in soups and salads. Step 1 Make the anellini pasta rings Nowadays, these dishes are still an important part of Tuscan cuisine but by choice instead of by economy. The main staples in the regional diet are meat, bread and legumes, particularly beans. The latter are so common in local dishes that Tuscans are often referred to as ‘mangiafagioli’, meaning bean eaters! Step 2 Prepare the ingredients The name Tripolini actually derives from the Libyan city Tripoli which was the capital of the Italian colony Italian Tripolitania from 1911 to 1947. In the 1930s, a number of pastas were named after Italian colonies. These are Asabessi, Abissini, Bengasine and Tripoline (with an ‘e’) The latter are a long pasta, similar to Mafaldine but ruffled on only one edge. From what I can discover, Bengasine pasta is the same as Tripolini and Abissini looks like conchiglie (shells). Pasta maker La Molisana produces abissini rigati. Step 7 Mix all the ingredients together and add bay leaves, rosemary, salt and pepper. How to make this Tuscan Kale and white bean soup.

With dried pasta rings, anellini or anelletti are generally smaller than anelli. But, homemade anellini pasta rings from Abruzzo are bigger. I guess it’s difficult to make very tiny ones by hand! How to make homemade anellini pasta rings. I loved Heinz spaghetti hoops as a child, there’s something so joyous and nostalgic about enjoying them on buttered toast. After not being able to have them for years I noticed the ingredients used were quite simple, so I set about creating the perfect recipe at home. I am VERY pleased with the result! The tomato sauce in this recipe has a base or soffrito of finely diced and sautéed onion, carrots and celery. Soffritto is the Italian mirepoix and is used in many sauce, soup and stewed meat recipes. Before it’s cooked Italians refer to it as ‘battuto’. When the sauce is ready stir in the ricotta.

So, anellini alla pecorara is a dish of a particular type of pasta and sauce eaten together. In Abruzzo, you can find fresh anellini to buy in many food stores. Interestingly, the pasta is sold as anellini alla pecorara or pecorara di Elice. Although, many locals still make this pasta themselves. Outside of the region, the only way to enjoy this dish in its authentic form is to use homemade pasta, which is what we did. What is anellini pasta? I made the dough in the same way as other pasta doughs by mixing the flours then adding the eggs and olive oil and then water as required. Durum wheat semolina has a higher gluten content than soft wheat flour, so pasta dough made with it requires a bit more kneading to get it soft and pliable. Make the rings by wrapping thin 'snakes' of dough around your index finger and sealing the ends together. Anellini al Forno - Baked Anellini, a classic dish from Sicily perfect to make for your Sunday dinner, holidays or special occasion. Stir for 1 minute and add the crushed tomatoes. Add 1/2 cup of water to the tomato can to wash it and pour into the pot. While beef is the traditional protein for the filling of anolini, you could definitely use another cut. Try pork shoulder, lamb shank, or the meat from a stewing hen.

Turn down to a simmer and add the gluten free pasta. Keep everything simmering and cook for about 15 minutes, or until most of the liquid has been absorbed by the pasta, stirring occasionally. This Tuscan kale, white bean and pasta soup is one of many versions of kale soup from Tuscany. This warming and super nutritious soup is hearty enough to be eaten as a meal on its own or makes a great starter to a cold weather family lunch. Traditional food in Tuscany.

Making the rings isn’t too difficult. After kneading, allow the dough to rest, then cut off small pieces, roll them out into thin ‘snakes’, cut the snakes into 6-7cm lengths (2.5”), wrap them around your index or middle finger and seal the ends together. Step 2 gather the ingredients for the alla pecorara sauce. Freeze and cook from frozen. The vegetables are cut into cubes and sautéed with olive oil and garlic. Once the vegetables are cooked, you can add them to the tomato sauce or add them to the pasta after mixing it with the tomato and ricotta sauce, which is what I did. Cook the vegetables until they are soft and slightly browned. Finish and serve. The Sicilians love their pasta! Each pasta has its own special sauce whether ragu – meat and tomato sauce, or marinara or besciamella – a white sauce. Each pasta has its own way of cooking or preparing and you don’t want to interchange or mix up the way you prepare your pasta dish! Baked anelletti is no exception.