Rummo Anelli Siciliani n.23
Rummo Anelli Siciliani n.23: a large dry pasta shape made for stuffing and baking by Rummo (Rummo Le Classiche range, No. 23); ingredients: durum wheat semolina and water.
Rummo Anelli Siciliani n.23 is a large dry pasta shape made for stuffing and baking made by the Italian brand Rummo. The product belongs to the Rummo Le Classiche range. In Rummo's numbering the shape is No. 23: 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: 3 + 25 minutes. Dimensions given by the brand: thickness 2.7 mm.
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 material | Durum wheat semolina and water |
|---|---|
| Duration | 3 + 25 min |
| Main use | Bolognese sauce |
| House range | Rummo Le Classiche |
How it connects to Pasta
Rummo Anelli Siciliani n.23 → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Rummo Le Classiche, Anelli
Frequently asked questions
How long do you cook Rummo Anelli Siciliani n.23?
3 + 25 minutes, according to the official Rummo website.
What does n.23 mean in the name Rummo Anelli Siciliani n.23?
It is the shape's number in the Rummo 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
Rummo Elicoidali n.49 · Rummo Gnocchetti Sardi n.63 · Rummo Gramigna n.98 · Rummo Lumachine n.39 · Rummo Mafaldotte n.159 · Rummo Pasta Mista n.74