Anelli

{{Short description|Type of pasta}}

{{One source|date=May 2024}}

{{Expand Italian|topic=cult|Anelli (pasta)|date=May 2024}}

{{Infobox food

| name = Anelli

| image = Uncooked anellini pasta.jpg

| image_size =

| caption = {{lang|it|Anellini}} pasta, uncooked

| alternate_name = {{lang|it|Anellini}}, {{lang|it|anelletti}}

| country = Italy

| region =

| creator =

| course =

| type = Pasta

| served =

| main_ingredient =

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}}

File:Pasta Anelli size.jpg

Anelli (also known as {{lang|it|anellini}} or {{lang|it|anelletti}}) are small, thin rings of pasta.{{cite book|first=Oretta Zanini|last=De Vita|title=Encyclopedia of Pasta|location=Berkeley|publisher=University of California Press|year=2009|isbn=978-0-52094-471-8|url=https://books.google.com/books?id=D5nXAbSifIgC|page=34}} They are generally used for soups and pasta salads.