From Palermo - Sicily, these hard pasta rings stay "al dente".
Delicious in a meaty pasta bake sprinkled with cheese.
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|Net Weight||1 Kg|
|Ingredients||Durum wheat flour and water|
The Anelletti is a type of pasta typical from Palermo and its province but is now popular in the rest of Sicily.
It has the shape of a ring and the consistency of a bucatini.
Used to make croquettes, flans or simply for a pasta dish.
It is mostly renowned when baked in ragu and bechamel sauce, it is in fact the number one main course for a big family dinner.