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Divella Anelli Siciliani n.26

Branded pasta ✔ Checked: 10.2026 · sources: 2 Updated:

Divella Anelli Siciliani n.26: a large dry pasta shape made for stuffing and baking by Divella (Divella Pasta di semola range, No. 26); ingredients: durum wheat semolina and water.

Divella Anelli Siciliani n.26 is a large dry pasta shape made for stuffing and baking made by the Italian brand Divella. The product belongs to the Divella Pasta di semola range. In Divella's numbering the shape is No. 26: the number identifies this exact cut and size in the brand's catalogue and on the pack, while other brands use their own numbers.

Ingredients: durum wheat semolina and water. Cooking time according to the official site: 13 minutes. Pack sizes: 1 kg. Protein: 13 g per 100 g.

It is usually filled with ricotta, meat or vegetables, covered with sauce and baked. Classic dishes for this shape: Bolognese sauce. Allergens: gluten (wheat). As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.

Facts

Raw materialDurum wheat semolina and water
Duration13 min
Main useBolognese sauce
House rangeDivella Pasta di semola
containsSemolinacontains🌾Durum wheatkind ofDivella Pasta di …kind ofAnellitowardia.com
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How it connects to Pasta

Divella Anelli Siciliani n.26 → contains → Semolina ← contains ← 🍝 Pasta

Frequently asked questions

How long do you cook Divella Anelli Siciliani n.26?

13 minutes, according to the official Divella website.

What does n.26 mean in the name Divella Anelli Siciliani n.26?

It is the shape's number in the Divella catalogue and identifies this exact cut and size. Other brands number their shapes differently.

What to read next

  • Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
  • 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.

Similar

Divella Pantacce n.19 · Divella Mezzi Occhi di Lupo n.20 · Divella Canneroni Rigati n.21 · Divella Elicoidali n.22 · Divella Cannerozzetti n.24 · Divella Zitoni Tagliati n.31

Sources

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