Anelli
Also known as: anelletti, pasta rings, rings
Short dry pasta in the shape of rings made from durum wheat semolina and water; the anelli siciliani cut is typical of the province of Palermo.
Anelli (pasta rings) are short dry pasta in the shape of rings, made from durum wheat semolina and water. The best-known cut, anelli siciliani (also sold as anelletti), is described by Barilla as typical of the province of Palermo.
Under Italian law (DPR 187/2001) dry pasta is made from durum wheat semolina and water. Barilla describes its anelli siciliani as thick and fleshy, so that the sauce gets inside the ring.
Barilla and Divella both give a cooking time of 13 minutes for their anelli siciliani. Barilla recommends them for baked dishes; anelletti al forno is made across Sicily, with variants from province to province. Divella calls the size typical of Sicily and used at some regional festivities.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Region | Province of Palermo (anelli siciliani) |
| Duration | 13 min (Barilla, Divella) |
| Main use | Baked pasta dishes |
How it connects to Pasta
Anelli → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- Used in
- 🥘 Anelletti al forno
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta
- Similar and different
- Ditalini, Stelline, Calamarata
Frequently asked questions
Are anelli the same as Ronzoni Rings or other pasta rings in a US supermarket?
Yes, anelli are pasta rings of durum wheat semolina and water; Ronzoni Rings are listed for broths and soups.
Why do some sources spell it anelletti?
Anelli siciliani are also sold as anelletti; Barilla calls the cut typical of Palermo.
Is it true that anelli are only a soup pasta?
Not quite. Ronzoni Rings suit soups, but Barilla recommends anelli siciliani for baked dishes.
What does Italian law say about dry pasta rings?
By Italian law, dry pasta is made from durum wheat semolina and water.
How long do anelletti take to cook?
Both producers say thirteen minutes.
Recipes
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🥘 Anelletti al forno — A baked pasta from Palermo: small anelletti rings with a meat ragù, tomato, peas and cheese (pecorino primo sale, caciocavallo) under a breadcrumb crust.
- Ditalini — Tiny dry pasta tubes (“thimbles”) made from durum wheat semolina, smooth or ridged, used mainly in soups.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Stelline — Tiny star-shaped pasta of the pastina family, cooked in broth and soups; the dry kind is made from durum wheat semolina.
Similar
Acini di pepe · Fregula · Campanelle · Manicotti · Lasagnette · Bavette
What it includes
- Bernbacher Die Guten Kringerl
- Di Martino Anelli
- Faella Anelli Rigati
- Garofalo Anelli Siciliani n.52-2
- La Fabbrica della Pasta Anelli siciliani IGP
- Pastificio dei Campi Anelli di Gragnano
- Recheis Goldmarke Ringerl
- Barilla Anelli Siciliani n.22
All (19) →
- Barilla Anelli Siciliani n.22
- Benedetto Cavalieri Anellini Rigati n.13
- Bernbacher Die Guten Kringerl
- De Cecco Anelli Siciliani n.179
- Di Martino Anelli
- Divella Anelli Siciliani n.26
- Faella Anelli Rigati
- Garofalo Anelli Siciliani n.52-2
- La Fabbrica della Pasta Anelli siciliani IGP
- La Fabbrica della Pasta gli Anelli Rigati Senza Glutine
- Lubella Mini Kółka
- Pastificio dei Campi Anelli di Gragnano
- Recheis Goldmarke Ringerl
- Ronzoni Rings
- Rummo Anelli Siciliani n.23
- Rustichella d'Abruzzo Anelletti
- Setaro Anelletti
- Setaro Anelli
- Sorrentino Anellini Primi Pasti
Sources
- DPR 9 febbraio 2001, n. 187 — regolamento sulla produzione e commercializzazione di sfarinati e paste alimentari (Normattiva)
- Barilla — Anelli Siciliani (I Classici)
- Divella — 26 Anelli Siciliani