Divella
Divella Ottimini Pasta
What it is
Divella Ottimini are small, tubular pasta shapes. They are made from durum wheat semolina, a common ingredient for dried pasta. The small size and hollow center make them suitable for absorbing sauces. This pasta is a staple in many Italian kitchens, offering a simple yet versatile base for various dishes.
How people cook with it
These small pasta shapes are excellent for absorbing broths and sauces. They are a popular choice for quick weeknight meals.
- In soups
- With light sauces
- As a side dish
- In pasta salads
To cook Divella Ottimini, bring a large pot of generously 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 it should be tender but still have a slight bite. Drain the pasta well, reserving a little of the cooking water. Toss immediately with your chosen sauce, or add to soups and stews. The small size allows it to cook quickly and integrate well into other ingredients.
How it differs from similar foods
Compared to larger pasta shapes, Ottimini's smaller size and hollow interior allow it to cook faster. This also means it absorbs thinner broths and sauces more effectively, making it ideal for soups and lighter preparations where larger shapes might overwhelm the dish.
Who it is for
Home cooks looking for a versatile and quick-cooking pasta shape will find Ottimini useful.
How to keep the rest
Store any unused portion of Divella Ottimini in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Ensure the container is sealed tightly.