Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.

Name: Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.
Prep time: 1 h
Cook time: 1 h
Yield: 6 serving
Ingredients: 150 g Italian 00 soft wheat flour (5oz); 150 g durum wheat semolina flour (5oz); 2 eggs (large); 1 tablespoon extra virgin olive oil; 1 pinch salt; warm water; 400 g tomato pulp or passata (14oz); 1 onion; 2 carrots; 1-2 celery stalks; 200 g fresh ricotta (sheep's milk or cow's milk) (7oz); 50 g pecorino romano; 2 tablespoon extra virgin olive oil; 1 eggplant; 2-3 zucchini (courgettes); 2 sweet peppers (bell peppers); 1 garlic clove; 3 tablespoon extra virgin olive oil; 8 fresh basil leaves

User Reviews

5.0

39 reviews

Excellent

Prep Time
1 hr
Cook Time
1 hr
Servings
6
Calories
499 kcal
Course
Main Course
Cuisine
Mediterranean, Italian

Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.

Daisy Meyer

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This vegetable rich traditional recipe from Abruzzo is for homemade anellini pasta rings dressed in a tomato sauce, sautéed vegetables and fresh ricotta! Of course, you can use other pasta instead.

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Ingredients

Servings

For Anellini pasta rings

150 g Italian 00 soft wheat flour (5oz) or all-purpose flour
150 g durum wheat semolina flour (5oz)
2 eggs (large)
1 tablespoon extra virgin olive oil.
1 pinch salt
warm water as required

For tomato sauce

400 g tomato pulp or passata (14oz) or canned chopped tomatoes
1 onion peeled and finely diced
2 carrots washed and finely diced
1-2 celery stalks washed and finely diced
200 g fresh ricotta (sheep's milk or cow's milk) (7oz) drained
50 g pecorino romano grated (optional as not vegetarian)
2 tablespoon extra virgin olive oil.

Sautéed vegetables

1 eggplant washed and cubed
2-3 zucchini (courgettes) washed and cubed
2 sweet peppers (bell peppers) washed and cubed
1 garlic clove peeled and crushed
3 tablespoon extra virgin olive oil.
8 fresh basil leaves washed and dried

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Instructions

Start the pasta rings

Combine the flours and eggs in a bowl or on a work surface using a fork and then your hands. Add a pinch of salt and olive oil and mix until you have the start of a dough adding warm water as required. Turn the dough out onto a pastry board if starting in a bowl. Knead until it’s soft and pliable and no longer sticky. Form the dough into a smooth ball, wrap it in plastic wrap and let it rest in a cool place for 30-60 minutes.

Make the tomato sauce

Chop the celery, carrot and onion finely (I use my food processor) and sauté them in olive oil for 5-10 minutes. Add the passata and cook over a low heat for 15-20 minutes. Add salt and pepper to taste and then add the ricotta and mix. I set some ricotta aside to add to plates before serving.

Sauté the other vegetables

Wash and cut the other vegetables into cubes and sauté them in olive oil with a peeled and crushed garlic clove. Cook for about 10 minutes until they are soft and slightly browned. Add salt to taste and either set aside on kitchen paper to drain off the olive oil or add to the tomato sauce.

Make the anellini pasta rings

Cut off a piece of the dough. Roll it out into a 3-4 mm (⅛ Inch) thick ‘snake’, cut into 5-6 cm (2.5”) pieces, wrap each piece around your index finger and seal the ends together to form a ring. I wet my fingers to do this. Place the ready pasta rings on a floured tray or surface. Repeat with the rest of the dough.

Finish and serve

Cook the pasta rings in boiling salted water until al dente. Cooking times will depend on the size and thickness of the rings. Mine took 12 minutes. Test taste before draining.
Add the drained pasta to the tomato and ricotta sauce. Add some grated pecorino or vegetarian hard cheese and fresh basil. Mix together well and plate with sautéed vegetables and more fresh ricotta. Serve immediately.

Notes

You can serve this sauce with other types of pasta. I think it would go really well with orecchiette or cavatelli, especially if they are homemade.
Italian pecorino isn’t actually vegetarian as it contains animal rennet. Strict vegetarians can leave it out or use a vegetarian hard cheese.
It's easy to freeze the pasta rings and cook them from frozen. Place them spread apart on a tray in the freezer. Transfer to a freezer bag once frozen. Don’t keep the fresh pasta rings in the fridge as the humidity there will make them sticky and soft. You can leave them in a cool dry place if cooking later the same day or even the next day.
This recipe makes enough pasta and sauce to serve 6 medium portions or 4 very generous ones!

Nutrition Information

Show Details

Calories 499kcal (25%) Carbohydrates 58g (19%) Protein 17g (34%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 13g Trans Fat 0.01g Cholesterol 80mg (27%) Sodium 199mg (8%) Potassium 935mg (27%) Fiber 7g (28%) Sugar 11g (22%) Vitamin A 5421IU (108%) Vitamin C 74mg (82%) Calcium 219mg (22%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 499 kcal

% Daily Value*

Calories	499kcal	25%
Carbohydrates	58g	19%
Protein	17g	34%
Fat	23g	35%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	13g	65%
Trans Fat	0.01g	1%
Cholesterol	80mg	27%
Sodium	199mg	8%
Potassium	935mg	20%
Fiber	7g	28%
Sugar	11g	22%
Vitamin A	5421IU	108%
Vitamin C	74mg	82%
Calcium	219mg	22%
Iron	5mg	28%