Editing Anelli

[[file:Pasta_Anelli_size.jpg|thumb|Pasta Anelli size]] '''Anelli''' is a type of [[pasta]] that is characterized by its small, ring-like shape. The name "anelli" is derived from the Italian word for "little rings." This pasta is commonly used in [[Italian cuisine]] and is particularly popular in [[Sicilian cuisine]].

==History==
The origins of anelli can be traced back to [[Sicily]], where it has been a staple in traditional dishes for centuries. The pasta is often used in [[timbale]], a baked dish that includes layers of pasta, meat, and vegetables.

==Preparation==
Anelli is typically made from [[durum wheat]] semolina, which gives it a firm texture that holds up well in soups and baked dishes. The pasta is usually boiled in salted water until it reaches an al dente texture, which means it is firm to the bite.

==Culinary Uses==
Anelli is versatile and can be used in a variety of dishes. Some popular uses include:
* [[Pasta e fagioli]]: A traditional Italian soup made with pasta and beans.
* [[Anelletti al forno]]: A baked pasta dish that includes anelli, meat sauce, and cheese.
* [[Minestrone]]: A hearty vegetable soup that often includes small pasta shapes like anelli.

==Nutritional Information==
Like most pasta, anelli is a good source of [[carbohydrates]] and provides some [[protein]]. It is low in [[fat]] and can be part of a balanced diet when consumed in moderation.

==Related Pages==
* [[Pasta]]
* [[Italian cuisine]]
* [[Sicilian cuisine]]
* [[Durum wheat]]
* [[Pasta e fagioli]]
* [[Minestrone]]

==See Also==
* [[List of pasta]]
* [[List of Italian dishes]]

[[Category:Pasta]]
[[Category:Italian cuisine]]
[[Category:Sicilian cuisine]]

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File:Uncooked anellini pasta.jpg|Anelli
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