One of the most revered pasta recipes in Sicily is Timballo, which is like a round, savory cake made out of anelli pasta, meat, cheese, vegetables, sauce, and breadcrumbs (or some kind of crust). You can use 3 eggs instead of adding water and olive oil and all-purpose flour instead of the Italian ‘00’ flour. As I mentione above Italian pecorino isn't vegetarian so you can leave it out or use vegetarian parmesan.

Anelli is their bigger cousin, and Anelloni is like the calamarata (calamari) cut but has grooved ridges on the inside of the pasta.Each step, each process draws on both ancient experiences and recent discoveries, as well as on an original interpretation of taste. The pasta used is anellini, a tiny hoop shape, but you can use other very small pasta shapes you can get hold of such as stellette (little stars), pastina (flat stars) or ditalini (little tubes). Just sauté the soffrito, then add tomato passata or chopped peeled tomatoes and salt and pepper to taste. Fold the pasta into the sauce then transfer to a baking dish and top with breadcrumbs and grated pecorino.

While it is the drawing process that gives the pasta its shape, it is the rough die that make our pasta uniquely porous, so it captures all the sauce.The pasta will soak up moisture as it bakes, so you want the ragu to be quite loose (add a splash of water if it has reduced too much).

Durum wheat semolina has a higher gluten content than soft wheat flour, so pasta dough made with it requires a bit more kneading to get it soft and pliable. Step 5 Cook the pasta in boiling salted water, drain it when ready and mix with the tomato and ricotta sauce. Outside of the region, the only way to enjoy this dish in its authentic form is to use homemade pasta, which is what we did.When Campbells first launched them on the market they used the advertising tag line "The neat round spaghetti you can eat with a spoon" I just love that! Situated in the spectacular natural oasis of the Majella National Park, Delverde has been synonymous with quality natural products since 1967, when the company decided to draw on hundreds of years of Abruzzo pasta-making by starting a business. It’s a dish you can find in many trattorias and homes there, particularly in and around the town of Elice in the province of Pescara. Taste the meat for seasoning and let it cook over a medium flame and partially covered for about 1-hour stirring occasionally.

Supermarket Italy sells both the larger anelli rings, like Giuseppe Cocco A89 Anelli , and the smaller anellini pasta rings, like Primeluci Anelletti . Add salt to taste and either set aside on kitchen paper to drain off the olive oil or add to the tomato sauce. A smaller version of anelli is anellini (from Italian 'little rings', from anello 'ring'), which is about one-quarter of the size. The right porosity and roughness allows sauces to be absorbed, but they are also perfect for tasty baked preparations such as timbales.

The pasta is dressed with a tomato sauce mixed with sheep’s ricotta, sautéed vegetables and pecorino. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas. The southern influence visible here makes sense considering that this island is only 200 miles (140 km) away from the African continent. 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. They are especially good for preparing clear soups such as broths or consommé, enhanced with croutons or vegetables cut in julienne strips.