Anelletti, Anellini

Ingredients Durum-wheat flour and water.

How Made Factory-made pasta in the shape of tiny rings, both with and without ridges. In Sicily, the rings are much thinner and are round, rather than square, in section. The Sicilian version is boiled in salted water, but anellini are usually cooked in broth.

Also Known As Anelline and anellette; in Ruvo di Puglia, cerchionetti; in Lecce, taraddhuzzi; in Sicily, anidduzzi; and factory labels according to size, including anelloni d’Africa, anelli, and anelletti, which may have serrated edges.