Anelletti

Anelletti is a type of pasta that is popular in Sicily, an island in Italy. The name "anelletti" translates to "little rings" in English, which accurately describes the pasta's shape. Anelletti is often used in baked pasta dishes, such as the traditional Sicilian dish, timballo.

History

The exact origins of anelletti are unclear, but it is believed to have been developed in Sicily, a region with a rich history of pasta-making. The pasta's ring shape is thought to have been inspired by the many ancient rings found in Sicilian archaeological sites.

Production

Anelletti is made from durum wheat semolina, water, and sometimes eggs. The dough is rolled out and cut into small rings, which are then dried. The pasta can be made by hand, but it is also produced commercially.

Culinary Uses

Anelletti is often used in baked pasta dishes, such as timballo, a traditional Sicilian dish. Timballo is a type of baked pasta dish that is made with anelletti, meat sauce, cheese, and sometimes peas. The dish is then baked in a round mold, giving it a distinctive ring shape.

Anelletti can also be used in soups and salads. It pairs well with robust sauces, as the pasta's ring shape can hold a lot of sauce.

Nutritional Value

Like other types of pasta, anelletti is a good source of carbohydrates. It also contains some protein and fiber, especially if it is made from whole grain durum wheat. However, the nutritional value of anelletti can vary depending on the ingredients used in its production.

See Also

• Pasta
• Sicilian cuisine
• Italian cuisine
• Timballo