Below is a list of all known varieties for Anelli. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Anelli (Bronze-Cut) | Medium-sized ring pasta extruded through bronze dies, creating a rough, porous surface that holds sauce and seasoning better for baked dishes. |
| Anelli (Gluten-Free) | Ring-shaped pasta made from alternative flours (such as corn or rice), providing a gluten-free option for soups and baked dishes. |
| Anelli (Large) | Larger rings of pasta, often used in baked pasta dishes and salads. |
| Anelli (Large) | Larger rings of pasta, often used in baked pasta dishes and salads. |
| Anelli (Medium) | A slightly larger ring shape, commonly used in baked pasta dishes, particularly Sicilian pasta dishes like Anelletti al Forno. |
| Anelli (Rigate/Ridged) | Ring-shaped pasta featuring subtle external ridges, primarily intended to improve the ability of the pasta to trap thick, chunky sauces. |
| Anellini (Egg Dough) | Small rings made with an egg-enriched dough, which adds a richer flavor and slightly yellow color, traditionally used for higher-quality broths. |
| Anellini (Small) | The smallest size of ring-shaped pasta, designed to be used in thin, clear soups (brodo) where it cooks quickly. |
| Anellini (Vegetable Infused) | Small soup rings infused with vegetable powders (e.g., spinach, carrot) for natural coloring and subtle added nutrients, popular in children's meals. |