Traditional Sicilian Durum wheat pasta – a favourite for children and the ideal pasta for adding to soups and casseroles or for the classic baked pasta dish: Anelletti alla Palermitana as mentioned in Rick Stein’s latest book – ‘Long Weekends’. This dish could also be made with this producer’s Macaroni Rigati.
Made in traditional ring shapes – make your own ‘spaghetti hoops’ with a fresh tomato sauce or the Sicilian Passata!
Ingredients: Sicilian Durum wheat semolina, water. (Egg free)
Cooking time: 8-10 minutes.
Also available, Busiate, Fusilli Tricolore, Squid Ink Shells, Macaroni Rigati