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  • Rustichella Anellini Pasta, 17.5-Ounce Bags (Pack of 4)
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Rustichella Anellini Pasta, 17.5-Ounce Bags (Pack of 4)


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  • Translated as "little rings", this pasta from Sicily is served in soups or used in baked dishes.
  • Made from only two natural ingredients: Stone-ground duram flour from hard winter wheat and pure spring water.
  • Air dried for a full 56 hours, which creates a dense, flavorful pasta that cooks perfectly al dente
  • Extruded from hand-carved bronze dies, some of which date back to the 19th century.
  • Artisinal pasta at its finest

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Product Description

What makes this Artisan pasta different from commercialy made pasta, is the pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. Rusticella pasta is air dried for a crucial 56 hours, wich creats adense, flavorful pasta that cooks perfectly al dente.A miniature version of penne, this tubular pasta is very versatile, us in pasta salad of toss with fresh tomatoes.

Product Details

  • Shipping Weight: 4.4 pounds
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B001ELL418
  • UPC: 793232111766 793232111872
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #204,100 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Most Helpful Customer Reviews

1 of 1 people found the following review helpful By Janis on December 28, 2009
Verified Purchase
This is the best pasta I have ever eaten. I purchased my first package at a store in St. Petersburg FL a few years ago. It was more expensive than I was used to paying for pasta. I was curious to see if it was that much better.
This pasta is as good as it gets. The cooking time is exact. I have had great results and the pasta is wonderful. My sauces are complemented with this pasta, with its excellent "bite", flavor and surface texture. This stuff comes in a huge variety of shapes and sizes ready to raise your cooking to cuisine and your complements to praise.
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By Kat Leon on August 10, 2012
A friend of mine many years ago told me how to make this dish. I watched her do it, as she didn't measure anything, and have been making it regularly for about ten years.

Cook 1 lb (or this 17 oz pkg) of the anellini pasta VERY al dente. Spray your small lasagna pan and pour the pasta in. Take your sauce, homemade or from a jar, and pour in until you have a very runny, soupy consistency. I like to add cooked cut sausages and chopped mozzarella chunks. Add anything you want at this point. Cover with foil and cook for one hour at 350, then let rest in the oven for another 2 hours with the heat off--but don't open the door! Cut in squares and enjoy. I like the resting time because it lets me complete other side dishes without hurrying.

My lasagna pan will hold a double recipe of this. I use my BIG lasagna pan (with 4 inch sides) to make a triple batch to take to picnics. Good at room temp or even cold.
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This pasta has a nice firm bite to it. I've added it to veggie soup, along with chickpeas and the little "O" shapes didn't fall apart.
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