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Pasta al forno (Sicilian baked pasta)


One of the typical dishes of the Sicilian tradition, also called “pasta al forno” (literally, pasta in the oven), is prepared with “anelletti”, special shape of paste in a ring-like form, that was used to be prepared on Sundays and holidays.
The tradition says that the first such Timballi were introduced by Arabs and soon become widespread all over the island for their easiness of transportation. In addition to the classic recipe with a meat and peas ragout, we usually add diced hard eggs, fried aubergine, cheese and diced ham.