What is it?
Acini di pepe, which means “peppercorn” in Italian, is a tiny spherical pasta that’s often added to soup.
Don’t have it?
Substitute fregola or Israeli couscous.
How to prep:
You can cook this tiny pasta right in a brothy soup. It can also be cooked, like any other pasta, in salted boiling water until tender. Acini di pepe expands considerably as it cooks, and will continue to soak up liquid as it sits, so if you’re using it in soup, it’s important to serve the soup as soon as the pasta is cooked.
How to store:
Dried pasta will last just about indefinitely in the pantry.