Anelli vs Lorighittas
Anelli is small thin rings. Lorighittas is two thin strands braided into a ring.
Side by side, to scale
10 mmAnelli: 2 to 4 mm by 8 to 12 mm
Lorighittas: 30 to 40 mm by 30 to 40 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Hand-formed |
|---|---|---|
| Region | Sicily | Sardinia |
| Section | Small thin rings | Two thin strands braided into a ring |
| Length | 2 to 4 mm | 30 to 40 mm |
| Width or diameter | 8 to 12 mm | 30 to 40 mm |
| Surface | Smooth | Rough |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 11 min | 8 to 12 min |
| Brands with a page | Rummo | not measured |
| Catalogue numbers | Rummo no. 23 | not measured |
| Cook time across brands | 3 min | not measured |
| Brand dimensions | Rummo: | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Pairs with | In brodo, Minestrone, Baked (al forno), Meat ragu | Meat ragu, Pomodoro, Sausage ragu |
Anelli
Small rings hold a little sauce in the centre. Soup for the small grade, a baked timballo with ragu and cheese for the medium.
Lorighittas
A braided ring with a lot of surface, traditionally served with a chicken or rooster ragu, or a simple tomato and pecorino.
Can you swap them?
Not a natural swap. They share 1 sauce: Meat ragu.
Only anelli: In brodo, Minestrone, Baked (al forno).
Only lorighittas: Pomodoro, Sausage ragu.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.