De Cecco Anellini n.71 (500g)

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However, if you make homemade anellini, I’m sure you’ll love the authentic version of this pasta recipe from Abruzzo as much as we do. Indeed, in 1865, a pasta-maker from San Martino d'Albaro (Genoa), Giovanni Battista Capurro, requested and obtained a patent for a diagonal cutting machine. In Italy, however, these little rings are used in soups, salads and baked pasta dishes such as this anellini al forno recipe. We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill.

Anelli is their bigger cousin, and Anelloni is like the calamarata (calamari) cut but has grooved ridges on the inside of the pasta. Chop the celery, carrot and onion finely (I use my food processor) and sauté them in olive oil for 5-10 minutes. I'm not sure if this would be a good recipe for a pasta beginner, especially if I'm going to try it gluten-free, but I know my family would love for me to try this. Im very happy to eat this, slightly firmer texture than regular pasta, but its a more than adequate replacement.

Cook the Anellini pasta in salted water for about 10 minutes, once done, blanch the pasta and set aside.

Durum wheat semolina pasta, carefully selected from the best grains mainly from Italy and all over the world, made with pure spring water. As I mentione above Italian pecorino isn't vegetarian so you can leave it out or use vegetarian parmesan. Garofalo gluten free pasta is the best and never sticks together if you cook in a pan of boiling water with a little salt and a tbsp olive oil. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill. 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.The bigger ring shape works particularly well in pasta bakes; covered with a choice of sauce, topped with mozzarella and parmesan and baked under a medium heat. Please always read the label, warnings and instructions provided on the product before using or consuming it.

The document preserved in the Central Archive of the State of Rome reads: " Up until now, a diagonal cut could only be made by hand with a pair of scissors which, in addition to being slow and time-consuming, also resulted in an irregular cut which flattened the pasta". I recently read that not only are SpaghettiOs still being produced, but they sell over 150 million cans a year! While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce.

The smaller-sized Mezze Penne Rigate are perfect for stirring up together with creamy sauces, both red ones made with tomatoes or white ones made with cheese, or with classic vegetable soups to be eaten with a spoon.