De Cecco Anellini n.71 (500g)

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I used a type of pasta called tripolini in this recipe. Tripolini pasta looks like small butterflies. It’s one of about 30 small soup pastas made in Italy. Italians call this sort of pasta ‘pastina’. Probably the most well-known types of pastina are orzo (risoni) and stelline (little stars). Of course, you can use any small soup pasta for this recipe including anellini or ditalini. Pasta named after past Italian colonies. Pasta cooked in soup or broth tends to expand and soak up the liquid even after the soup is ready. In fact, leftovers always have less liquid than when the soup is first eaten. Plus, the pasta gets much softer. To make the pasta for this recipe you will need both Italian ‘00’ soft wheat flour and durum wheat semolina flour. Most recipes call for equal amounts of both, plus eggs and sometimes water and olive oil too. I used 150g of each flour, 2 eggs, a little water and a teaspoon of olive oil. You can use 3 eggs instead of adding water and olive oil and all-purpose flour instead of the Italian ‘00’ flour. Put the flours and eggs in a bowl. Add salt, olive oil and water. Mix together until you have a dough. Knead the dough on a work surface. Let it rest and then make the pasta rings. The most favourite beans in Tuscany are definitely cannellini, which I have used in this Tuscan kale, white bean and pasta soup. Borlotti (cranberry beans) are also very popular. Both these types of beans are traditionally used in soups, with pasta and as side dishes. Step 3 Sauté onions, garlic, carrots and celery in olive oil until soft. Tuscan Kale.

In the world of Italian pasta, there are some traditional types of homemade pasta which are mostly only made and served with one type of sauce. A few that come to mind are silk handkerchief pasta with pesto, pansotti with walnut sauce, fregnacce Abruzzese and stuffed mezze maniche in broth (see links below). Stir for 1 minute and add the crushed tomatoes. Add 1/2 cup of water to the tomato can to wash it and pour into the pot. In a sauce pot add 3 tablespoons of extra virgin olive oil, the chopped onion and the chopped garlic.I also tell my Italian amici, friends, that us Americans interchange pasta and think pasta is pasta but we have a lot to learn from the Italians, Sicilians especially. I am slowing learning what pasta should be served with what sauce and how to prepare the pasta. Sicilians make the best pasta dishes and they are prepared so simply, mostly with fresh spices and a little salt and a little pepper. Making the rings isn’t too difficult. After kneading, allow the dough to rest, then cut off small pieces, roll them out into thin ‘snakes’, cut the snakes into 6-7cm lengths (2.5”), wrap them around your index or middle finger and seal the ends together. Step 2 gather the ingredients for the alla pecorara sauce. Freeze and cook from frozen.

ounces of crushed tomatoes or tomato puree, use 1/2 cup for to brown the meat and the remainder for the Tomato Sauce Anellini al Forno - Baked Anellini, a classic dish from Sicily perfect to make for your Sunday dinner, holidays or special occasion. Keep on breaking up the meat with a wooden spoon until it completely browns. Once it is browned, set is aside. Sometimes, recipes call for garlic in the soffrito as well, although in general onions and garlic aren’t used together. Southern Italian tomato sauce is normally made without soffrito. Instead, they use tomatoes, garlic and basil.Many traditional dishes come from a time when poverty was the culinary mother of invention! The peasant and rural population made tasty, nutritious and filling meals from what was available and what they cultivated themselves without spending much money. Step 1 Gather your ingredients. While beef is the traditional protein for the filling of anolini, you could definitely use another cut. Try pork shoulder, lamb shank, or the meat from a stewing hen.