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 book – ‘Long Weekends’ (see page 292) This dish could also be made with this producer’s Busiate
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)
500 g Cooking time: 8-10 minutes. Also available, Busiate or Fusilli Tricolore