Oberlander
Oberlander Baby Fingers
What it is
Baby Fingers are a type of small, elongated pasta. They are typically made from durum wheat semolina and water. This pasta shape is known for its delicate texture and ability to hold sauces well. The small size makes them a good choice for lighter dishes or when a less substantial pasta is desired. They are a pantry staple for many home cooks.
How people cook with it
These small pasta shapes are versatile and can be used in a variety of dishes.
- In soups
- With light sauces
- As a side dish
- In pasta salads
To cook Baby Fingers, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means tender but still firm to the bite. Drain the pasta well. You can then toss it with your favorite sauce, add it to a soup, or chill it for a pasta salad. The small size cooks quickly, so keep an eye on it to avoid overcooking.
How it differs from similar foods
Compared to larger pasta shapes like penne or rigatoni, Baby Fingers are much smaller and thinner. This results in a quicker cooking time and a lighter mouthfeel. Their surface area is also different, which affects how they interact with thinner, broth-based sauces versus thicker, chunkier ones.
Who it is for
Home cooks looking for a small pasta shape for soups or lighter meals.
How to keep the rest
Store uncooked Baby Fingers in a cool, dry place in their original packaging or an airtight container. Once cooked, they can be refrigerated for a few days. Ensure any leftovers are properly sealed to maintain freshness and prevent spoilage.