1. What is the closest pasta to ditalini?

If you can’t find ditalini, there are several alternatives: Tubetti: Slightly larger but very similar in shape and texture. Elbow Macaroni: A curved alternative with a similar size, perfect for soups and salads. Acini di Pepe: Smaller than ditalini but works well in broths and lighter soups.

2. How do you pronounce the name ditalini?

Ditalini is pronounced as dee-tah-LEE-nee in Italian. The name means “little thimbles,” a nod to the pasta’s small, tubular shape.

3. What’s the difference between ditalini and tubetti?

Both are small, tubular pastas, but here’s how they differ: Ditalini: Shorter and slightly wider, often used in soups and stews. Tubetti: Slightly longer and thinner, ideal for creamy or baked dishes. While they’re similar in texture, their size and applications can vary slightly depending on the recipe.

4. Is ditalini the same as acini di pepe?

No, ditalini and acini di pepe are different types of pasta: Ditalini: Small tubes that hold sauces and are perfect for hearty soups. Acini di Pepe: Tiny, round pasta resembling beads, often used in soups like Italian wedding soup or pasta salads. While they’re both versatile, ditalini is better suited for chunkier recipes, whereas acini di pepe shines in brothy or creamy dishes.

Ditalini Pasta Recipe: Easy, and Perfect for Every Dish

Name: Versatile Ditalini Pasta Recipe: Perfect for Soups, Salads, and More
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 cups ditalini pasta; 4 quarts water (for boiling); 1 tablespoon salt (for pasta water); 2 tablespoons olive oil; 1 medium onion, diced; 1 medium carrot, diced; 1 celery stalk, diced; 2 garlic cloves, minced; 4 cups chicken or vegetable broth (for soups); 1 cup cooked protein (chicken, sausage, or beans); 1/2 cup heavy cream (optional, for creamy dishes); 1/2 cup grated Parmesan cheese (for garnish); 1/4 teaspoon red pepper flakes (optional); Fresh parsley or basil, chopped (for garnish)

Description

Ditalini pasta, known for its small tubular shape, is a versatile gem in Italian cuisine. Whether in hearty soups, refreshing salads, or creamy casseroles, its ridged texture clings to sauces perfectly. Learn how to cook it to perfection and explore creative variations to make it your pantry favorite.

Ingredients

Scale

2 cups ditalini pasta
4 quarts water (for boiling)
1 tablespoon salt (for pasta water)
2 tablespoons olive oil
1 medium onion, diced
1 medium carrot, diced
1 celery stalk, diced
2 garlic cloves, minced
4 cups chicken or vegetable broth (for soups)
1 cup cooked protein (chicken, sausage, or beans)
1/2 cup heavy cream (optional, for creamy dishes)
1/2 cup grated Parmesan cheese (for garnish)
1/4 teaspoon red pepper flakes (optional)
Fresh parsley or basil, chopped (for garnish)

Instructions

Prepare the Pasta:
- Bring 4 quarts of salted water to a boil.
- Add ditalini pasta and cook for 8–10 minutes or until al dente. Drain, reserving 1/2 cup of pasta water.
Cook the Base (for Soups):
- In a large pot, heat olive oil over medium heat.
- Sauté onion, carrot, and celery for 3–4 minutes until softened.
- Add minced garlic and sauté for 1 minute until fragrant.
Add Broth and Protein:
- Pour in chicken or vegetable broth and bring to a simmer.
- Add cooked protein (chicken, sausage, or beans) and stir.
Combine Pasta and Garnish:
- Stir in the cooked ditalini pasta.
- Simmer for 2 minutes to let the flavors combine.
- Garnish with grated Parmesan and fresh parsley or basil before serving.
For Creamy Dishes:
- Replace the broth with heavy cream.
- Add reserved pasta water to adjust the sauce consistency.
- Toss the pasta in the creamy sauce and serve hot.

Prep Time: 10 minutes
Cook Time: 20 minutes
Cuisine: Italian

Nutrition

Serving Size: 4 servings