Sicilian Pasta Hoops. A special artisan shape of pasta which is superb baked with vegetables and/or ragu.
They are thick rings and hold the sauce brilliantly in the centre.
They are typical of Palermo they form the basis of classic Sicilian baked pasta with aubergines and brocolli.
If you enjoy baked pasta dishes, then give this Sicilian hoops pasta Anelli Siciliani a try.
They are of course great fun with more traditional pasta sauces!
THE AWARD WINNING GRANIA PASTA RANGE
Le Gemme del Vesuvio Vesuvius Gems is the name chosen by Grania for this range of gourmet pasta. In the Volcano’s shadow, a group of artisan pasta makers apply their art every day to produce a pasta which looks and tastes fabulous.
Only 3 ingredients are used. The finest durum wheat, the purest water and time. Lots of it.
At Grania, they have revived an ancient Neapolitan production process which involves drawing the pasta through bronze moulds to produce a rough surface which invites the sauce to bind. The pasta is then dried very slowly at low temperatures to maintain all of its natural taste and goodness.
It keeps its shape and consistency perfectly when cooking and the al dente moment is very forgiving in case you just miss it!
The pasta has a lovely golden yellow colour and is another reason they call them Vesuvius Gems!
From: Naples, Campania, Italy
Grania’s Bucatini and Trofie pasta have both won Gold Medal at the Great Taste Awards. Widely considered the Oscars of artisan food in the UK, this bears testimony to the quality of this fine pasta range.