I made the dough in the same way as other pasta doughs by mixing the flours then adding the eggs and olive oil and then water as required. 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.

Make the rings by wrapping thin 'snakes' of dough around your index finger and sealing the ends together. Anellini Divella Pasta are small ring-shaped pasta, perfect for enhancing the flavors of meat and vegetable broths. Anellini al Forno - Baked Anellini, a classic dish from Sicily perfect to make for your Sunday dinner, holidays or special occasion.Content on this site is not intended to substitute for advice given by medical practitioner, pharmacist, or other licensed health-care professional.

Once your homemade anellini pasta rings, the tomato and ricotta sauce and the sautéed vegetables are all ready, cook the pasta al dente in boiling salted water. Other than the traditional meals Sicilian people make with anelli pasta, anelli and anellini can be used to make soups and other, more straightforward pasta dishes. In the world of Italian pasta, there are some traditional types of homemade pasta which are mostly only made and served with one type of sauce. Cook 100g of these little O-shaped pasta then add it to a sauce made up of a tin of tomato passata, 2 tbsp cream cheese (Philadelphia or Violife Creamy work well), a big pinch of onion powder, a big pinch of garlic salt and a tsp of paprika and voila, your own tomato spaghetti hoops. Iron 10 mg Imported by Delicatezza 7 Tileyard Road, London, N7 9AH Ingredients Wheat flour, Calcium carbonate, Iron fumarate, Niacin, Riboflavin, Vitamin B6, Thiamine.Add salt to taste and either set aside on kitchen paper to drain off the olive oil or add to the tomato sauce. uk accepts no liability for inaccuracies or misstatements about products by manufacturers or other third parties. If you have any specific product queries or require translation of product labels, please contact the manufacturer. Im very happy to eat this, slightly firmer texture than regular pasta, but its a more than adequate replacement.