Anelletti pasta

Anelletti pasta – 100% Sicilian durum wheat

Slow drying, bronze drawn

Made from Italian wheat grown and milled in Sicily, “anelletti” from Antico Pastificio Buffa are bronze-die extruded and slowly dried. This process gives the surface a pleasant roughness—ideal for holding onto sauces—and results in a pasta with a substantial, hearty texture.

“Anelletti” are one of the most recognizable pasta shapes in the Sicilian culinary tradition and are primarily used for baked pasta dishes. Their compact shape allows ingredients to distribute evenly throughout the *timballo*, ensuring every portion is rich in sauce and fillings. While the most traditional recipe pairs them with “ragù”, peas, and cheese, they can also be used in dishes featuring eggplant, vegetables, or other gratin-style preparations. The package contains 500g of pasta, and the recommended cooking time is approximately 10 minutes.

Buffa

Antico Pastificio Buffa is based in Castellammare del Golfo, in the Trapani area, and maintains a production process inspired by Sicily’s pasta-making heritage. A meticulous selection of raw materials goes hand-in-hand with a commitment to pasta shapes deeply rooted in the island’s cuisine. Through techniques such as bronze-die extrusion and slow drying, the pasta factory creates a product that retains a traditional character and a texture perfectly suited to Sicilian recipes. The use of Italian wheat grown and milled in Sicily further strengthens the bond between the product and the local territory.