Anellini
Rustichella d'Abruzzo
in Abruzzo, Italy
Ingredients: durum wheat semolina, water
Anellini, meaning "small little rings" in Italian, is one of the first shapes of pasta that children learn to eat in Italy.
For soups, it is wonderful in just clear chicken broth or beef broth with a poached egg and topped generously with Parmigiano.
Cooking Time: 12-15 minutes.
