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. I made the dough in the same way as other pasta doughs by mixing the flours then adding the eggs and olive oil and then water as required. Durum wheat semolina has a higher gluten content than soft wheat flour, so pasta dough made with it requires a bit more kneading to get it soft and pliable. Make the rings by wrapping thin 'snakes' of dough around your index finger and sealing the ends together. The Sicilians love their pasta! Each pasta has its own special sauce whether ragu – meat and tomato sauce, or marinara or besciamella – a white sauce. Each pasta has its own way of cooking or preparing and you don’t want to interchange or mix up the way you prepare your pasta dish! Baked anelletti is no exception.

This baked anelletti is a delicious baked pasta with a hearty meaty tomato sauce topped with bread crumbs and cheese and baked to perfection!The tomato sauce in this recipe has a base or soffrito of finely diced and sautéed onion, carrots and celery. Soffritto is the Italian mirepoix and is used in many sauce, soup and stewed meat recipes. Before it’s cooked Italians refer to it as ‘battuto’. When the sauce is ready stir in the ricotta. 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. Turn down to a simmer and add the gluten free pasta. Keep everything simmering and cook for about 15 minutes, or until most of the liquid has been absorbed by the pasta, stirring occasionally. This Tuscan kale, white bean and pasta soup is one of many versions of kale soup from Tuscany. This warming and super nutritious soup is hearty enough to be eaten as a meal on its own or makes a great starter to a cold weather family lunch. Traditional food in Tuscany.

Although I have read that this recipe originally had some meat in it, the majority of versions today are mostly vegetarian ones. The pasta is dressed with a tomato sauce mixed with sheep’s ricotta, sautéed vegetables and pecorino. Of course, pecorino isn’t actually vegetarian as it contains animal rennet. Strict vegetarians can leave it out or use a vegetarian hard cheese. Step 3 Make the tomato sauce. First sauté finely chopped onion, celery and carrot in olive oil. Homemade anellini pasta alla pecorara is another of these recipes. Of course. this doesn’t mean you can’t serve the pasta with other sauces. It just means it’s not traditional to do so. Cook the Anellini pasta in salted water for about 10 minutes, once done, blanch the pasta and set aside.The anelletti pasta, little round circle pasta, is to be baked ONLY with a ragu sauce. This pasta is a baked anelletti pasta dish. You would not serve anelleti like you serve spaghetti, boiled to al dente and then served with a marinara sauce. Anelletti is to be baked in the forno or oven. So you could call this Forno Anelletti. 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. After soaking and boiling the beans, if necessary, the next step is to wash, peel and chop the other veggies as needed. I used my Dutch oven to make this Tuscan soup, but you can use any heavy bottomed large soup pot.

Anolini is a pasta that hails from the region of Parma in northern Italy. These are small circular ravioli that are stuffed with a slow-cooked beef filling. There is a brass tool or stamp that is often used to cut the filled pasta into perfectly round shapes. 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. ounces of crushed tomatoes or tomato puree, use 1/2 cup for to brown the meat and the remainder for the Tomato SauceI’m sure you’ll love this traditional Tuscan kale, white bean and pasta soup as much as we do. It’s super healthy and nutritious. One of our favourite pasta soup recipes, particularly during the colder months of the year or just when we want to have a healthy meatless meal.