San Giorgio, New World Pasta Company
San Giorgio Acini Di Pepe Pasta
What it is
Acini di pepe is a type of small, bead-shaped pasta. The name translates from Italian to 'peppercorns,' which accurately describes its tiny size and round form. This pasta is made from durum wheat semolina and water, a common base for many dried pasta varieties. Its small shape makes it cook quickly and absorb flavors well. It is a versatile pantry staple for many different dishes.
How people cook with it
This tiny pasta is excellent in soups and salads. It also works well in pasta salads.
- Add to brothy soups
- Incorporate into cold pasta salads
- Use as a base for grain bowls
- Serve as a side dish
To cook acini di pepe, bring a pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions, usually for a short time, until al dente. Drain the pasta well. It can then be tossed with butter, olive oil, or your favorite sauce. It is also commonly added directly to simmering soups during the last few minutes of cooking to absorb the broth's flavor.
How it differs from similar foods
Compared to larger pasta shapes like penne or rotini, acini di pepe cooks much faster due to its small size. Its bead-like form also means it holds less sauce than wider pasta, making it ideal for brothy applications or when a lighter coating is desired.
Who it is for
Home cooks looking for a quick-cooking pasta for soups and salads will find this useful.
How to keep the rest
Store uncooked acini di pepe in a cool, dry place in its original packaging or an airtight container. Properly stored, it can last for a long time. Keep away from moisture to prevent clumping and spoilage.