Rustichella Anellini Pasta

What makes this Artisan pasta different from commercialy made pasta, is the pasta from two natural ingredients: stone ground durum flour from hard winter wheat and pure spring water. Rusticella pasta is air dried for a crucial 56 hours, wich creats adense, flavorful pasta that cooks perfectly al dente.A miniature version of penne, this tubular pasta is very versatile, us in pasta salad of toss with fresh tomatoes. Anellini: Translates as 'little rings', this pasta is from Sicily. It can be served in soup or used in baked dishes, the most common of which is timballo. (Timballo is a layered and baked pasta dish made with pasta, meat, sauce and cheese. It's usually made for celebrations or parties.)