San Giorgio, New World Pasta Company
San Giorgio Ditalini Pasta
What it is
Ditalini are small, short tubes of pasta, originating from Italy. They are characterized by their tiny, thimble-like shape, which makes them ideal for absorbing broths and sauces. This pasta is made from durum wheat semolina and water, a common base for many dried pasta varieties. The small size ensures quick cooking and even distribution in dishes. It's a versatile pantry staple for many home cooks.
How people cook with it
These tiny pasta shapes are perfect for adding substance to soups and stews. They also work well in pasta salads.
- In hearty soups
- As a base for pasta salads
- With light broths
- In baked casseroles
To cook ditalini, 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. It can then be added directly to hot soups or tossed with dressing for a cold salad. For casseroles, it can be mixed with sauce and cheese before baking.
How it differs from similar foods
Compared to larger pasta shapes like penne or rigatoni, ditalini's small size allows it to cook much faster. Its hollow center and smooth exterior are excellent for capturing thin liquids and small ingredients, unlike ridged pastas which hold thicker sauces better.
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 ditalini in a cool, dry place in its original packaging or an airtight container. Ensure it is kept away from moisture and direct sunlight to maintain freshness and prevent spoilage. Properly stored, it can last for a long time.