What is
Ditalini?

Ditalini are small, tubular pasta that are often used in soups and salads. They are similar in size to a small macaroni and are known for their ability to hold onto sauces and ingredients, making them a versatile choice for various dishes.

Origins & History

Ditalini pasta originates from Italy, and its name means 'little thimbles' in Italian, referring to its shape. It is commonly used in traditional Italian recipes, especially in the southern regions of the country.

Taste & Texture

Ditalini itself has a mild taste, making it an excellent vessel for absorbing the flavors of sauces, broths, and seasonings.

Ingredients

Semolina Flour

A type of flour made from durum wheat, semolina is coarser than regular flour and is high in protein, which helps the pasta maintain its shape during cooking.

Water

Used to hydrate the semolina flour to form a dough, water is an essential component in the pasta-making process.

Salt

Often added for flavor, salt can also enhance the dough's structure by strengthening the gluten.

This item may contain the following allergens:

Gluten