Poymers & Pasta
Wiktionary defines "Anelloni" as
1. A type of pasta similar to rigatoni but with ridges on the inside.
2. A type of pasta developed to investigate ring-shaped polymers.
IOP Physics World has published a feature article under the title:
"A Taste for Anelloni" (Phys. World, 27, 2014)
and it has been displayed in the cover of the journal "Polymers", 9 2017 link
Cooking an experiment with Anelloni
- Shape the flour into a mound on a clean surface and make a large well in the middle.
- Add the eggs bit by bit to the flour and mix until you get a smooth dough, taking care to avoid the dough becoming clumpy.
- Knead rigorously by hand for 15-20 minutes in until the dough is smooth and elastic.
- Flatten the dough out with a rolling pin to form a thin sheet.
- Cover one half of the sheet with a piece of baking paper so that the
dough doesn't stick as you take one end of the sheet and fold it over
itself, making sure it overlaps by about 1 cm.
- Moisten the overlapped region with water and then seal the sheet together to create a flat, open cylindrical shape.
- Using scissors, cut thin strips along the dough at 90 degrees to the
sealed edge to form closed rings of pasta, or anelloni.
- Cook for 3-5 minutes in plenty of boiling water.
- Enjoy it with a generous drizzling of olive oil and lots of Parmesan!