Anelli
 Anellini pasta, uncooked | |
| Alternative names | Anellini, anelletti |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
Anelli (also known as anellini or anelletti) are small, thin rings of pasta.[1] They are generally used for soups and pasta salads.
See also
Media related to Anelli at Wikimedia Commons
References
- ^ De Vita, Oretta Zanini (2009). Encyclopedia of Pasta. Berkeley: University of California Press. p. 34. ISBN 978-0-52094-471-8.
| Types |
| ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Cooking | |||||||||||
| Producers |
| ||||||||||
| Equipment manufacturers | |||||||||||
| See also | |||||||||||
| |||||||||||
