Ditalini
Ditalini are tiny, short tube-shaped pasta resembling small thimbles. Their compact, hollow form makes them ideal for soups and broths, where they mingle easily with beans and vegetables.
History & Tradition
Ditalini, whose name means "little thimbles," are a classic small factory-made pasta shape found throughout Italy. They are traditionally used in soups, particularly with legumes such as chickpeas and lentils, and are a staple of pasta e fagioli. Ditalini are also paired with pumpkin in a simple dish where the squash is cooked until nearly a puree, creating a comforting, rustic preparation.
Dough
How to Make
- Ditalini are a factory-made (extruded) pasta shape made from durum-wheat flour and water.
- The dough is forced through a die to create small, short tubes.
- The extruded tubes are cut into uniform, bite-sized pieces.
- The pasta is dried and then boiled in plenty of salted water until al dente.