Giant Eagle
Ditalini Pasta
What it is
Ditalini are small, short tubes of pasta, resembling thimbles. Their name, meaning "little thimbles" in Italian, accurately describes their shape. These tiny pasta shapes are a common sight in Italian cuisine, particularly in hearty soups and pasta salads. They are made from durum wheat semolina and water, a standard for many dried pasta varieties. The small size makes them cook quickly and absorb flavors well.
How people cook with it
Ditalini are incredibly versatile and are a staple in many kitchens for quick and satisfying meals.
- Hearty soups
- Pasta salads
- Side dishes
- Minestrone
To cook ditalini, bring a large pot of generously salted water to a rolling boil. Add the ditalini 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. Ditalini are often added directly to simmering soups in the last few minutes of cooking to absorb the broth's flavor. They can also be tossed with dressings for cold pasta salads or served with a simple sauce.
How it differs from similar foods
Compared to larger pasta shapes like penne or rigatoni, ditalini's small size means they cook much faster. Their hollow centers and open ends are excellent for capturing small ingredients and broth, making them ideal for soups where they become infused with flavor.
Who it is for
Home cooks looking for a quick-cooking pasta shape that works well in soups and salads will find ditalini useful.
How to keep the rest
Store uncooked ditalini in a cool, dry place in an airtight container to protect them from moisture and pests. Properly stored, they can last for a long time. Once cooked, refrigerate any leftovers promptly and consume within a few days.