Anelli, also known as anelletti, are small, thin rings of pasta.[1] They are generally used for soups and pasta salads. A smaller version of anelli is anellini ('little rings', from anello, 'ring'), which is about one-quarter of the size.
 Anellini pasta, uncooked | |
| Alternative names | Anelletti |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Variations | Anellini |
See also edit
References edit
- ^ De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. p. 34. ISBN 978-0-52094-471-8.
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