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Anelletti are pastas cut finely in the shape of ring. They are completely suited for soups and salads.
Durum wheat semolina, water.
Meet the producer
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Rustichella d'Abruzzo: a nature and a taste to discover. In the region of Abruzzo, the green heart of Europe, small-scale production workshops Rustichella d'Abruzzo use the best natural ingredients to prepare with the care of the past, durum wheat semolina pasta in traditional and special formats.
Indeed, the exclusive use of the mold bronze gives pasta its inequalities to better absorb sauces and low temperature drying preserves the nutritional value of pasta and the taste of wheat during cooking.
For every 100 grams of dry pasta :
- Add 10 grams of salt to 1 litre of water (preferably not hard water)
- Boil the water slowly
- Pour the pasta in and turn up the stove, so that boiling is faster
- Stir with a wooden utensil and let the pasta cook for 12 to 14 minutes
- When ready, add a cup of cold water and drain
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