Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr
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Servings
6
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Calories
499 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Homemade Anellini Pasta Rings alla Pecorara Recipe from Abruzzo.
Description
Homemade Anellini Pasta Rings alla Pecorara showcases handmade pasta rings formed from a combination of soft 00 flour and durum semolina, providing a unique texture suitable for this dish. After kneading and resting, the pasta is served with a tomato sauce enriched by a sofrito of celery, carrot, and onion, which cooks down into a flavorful base. The ricotta cheese stirred into the sauce adds creaminess, balanced optionally by the salty sharpness of pecorino romano. Sautéed chunks of eggplant, zucchini, and sweet bell peppers provide tender, slightly caramelized vegetables, prepared with olive oil and garlic to enhance the overall flavor profile.
The blend of soft homemade pasta rings with a hearty, vegetable-studded tomato sauce makes this dish satisfying and versatile. It pairs well with other pasta shapes like orecchiette or cavatelli, especially when homemade, as noted in the recipe. This makes it practical for home cooks looking for an Italian pasta dish with fresh ingredients and textures.
According to the notes, you can freeze the pasta rings by first placing them on a tray spaced apart, then transferring them to a freezer bag once frozen. Fresh pasta rings should not be refrigerated due to humidity causing stickiness, but can be kept in a cool, dry place if used the same or next day. The recipe yields enough for six medium or four large servings, providing guidance for portioning and storage.
Ingredients
For Anellini pasta rings
- 150 g Italian 00 flour or all-purpose flour, soft wheat, 5oz
- 150 g durum wheat semolina flour 5oz
- 2 egg large
- 1 tablespoon extra virgin olive oil
- 1 pinch salt
- water as required, warm
For tomato sauce
- 400 g tomato passata or canned chopped tomatoes, or tomato pulp, 14oz
- 1 onion peeled and finely diced
- 2 carrot washed and finely diced
- 1-2 celery washed and finely diced, stalks
- 200 g ricotta cheese drained, fresh, sheep's milk or cow's milk, 7oz
- 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 washed and cubed, aka courgettes
- 2 bell pepper washed and cubed, aka sweet peppers
- 1 garlic peeled and crushed, clove
- 3 tablespoon extra virgin olive oil
- 8 basil washed and dried, fresh leaves
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
- The sauce also works well with other homemade pasta shapes such as orecchiette or cavatelli.
- For vegetarians avoiding animal rennet, omit pecorino romano or use a vegetarian hard cheese substitute.
- Freeze the pasta rings by spreading them out on a tray before transferring to a freezer bag; avoid refrigerating fresh pasta to prevent stickiness.
- This recipe serves approximately six medium portions or four generous servings.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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