F.Lli De Cecco Di Filippo Fara S. Martino S.P.A., F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Tubetti Pasta
What it is
Tubetti are a type of short, hollow pasta originating from Italy. These small tubes are made from durum wheat semolina and water, a classic combination for dried pasta. The shape is designed to hold sauces well, making them versatile for many dishes. They are a staple in many Italian kitchens, appreciated for their simple ingredients and satisfying texture when cooked al dente.
How people cook with it
This pasta shape is excellent for absorbing broths and sauces, making it suitable for both hearty soups and lighter pasta dishes.
- In hearty soups
- With chunky vegetable sauces
- In baked pasta dishes
- As a simple side with butter
To cook tubetti, 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 some of the cooking water. Toss immediately with your prepared sauce or broth, adding a little reserved pasta water if needed to achieve the desired consistency. The small tubes are perfect for capturing flavorful liquids.
How it differs from similar foods
Compared to longer pasta shapes like spaghetti, tubetti's short, tubular form allows it to be easily eaten with a spoon and is ideal for capturing smaller ingredients within its hollow center. It also cooks more quickly than some larger pasta varieties.
Who it is for
Home cooks looking for a versatile pasta shape that works well in soups and with various sauces will find tubetti useful.
How to keep the rest
Store any unused portion of the dried pasta in a cool, dry place, such as a pantry. Keep it in its original packaging or an airtight container to protect it from moisture and pests. This will help maintain its freshness and quality for future use.