Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Ditalini Pasta

Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

What is it?

Shaped like short little tubes, ditalini translates to “little thimbles,” and the pasta is most often used in Campagnia. Ditalini are ideal choices for hearty soups and warm pasta salads, because the tubes readily soak up broth.

How to prep:

Boil in abundant well-salted water until tender.

How to store:

Dried pasta will last just about indefinitely in the pantry

Click here to purchase


  • Recipe

    Turkey, Escarole, and White Bean Soup with Cheesy Croutons

    A cross between white bean soup and French onion soup, a bowl makes a hearty meal.

  • Recipe

    Quick Pasta e Fagioli

    This version of the classic Italian bean-and-pasta soup features butter beans (giant lima beans). The meaty yet silky texture of the beans contrasts nicely with the chewy ditalini pasta. Serve…

  • Recipe

    30-Minute Minestrone

    Minestrone is best during the spring and early summer, when vegetables from the farmers’ market are at their brightest and most flavorful. Some minestrone soups get cooked down for hours,…

  • Recipe

    Ditalini with Chickpeas, Scallions, and Olives

    Briny olives, zippy scallions and a slew of fresh summer herbs give this pasta salad bright flavor, while chickpeas make it a bit heartier than your usual side dish.

  • Recipe

    Minestrone with Green Beans and Fennel

    There's nothing like a warming bowl of soup on a chilly day. For a vegetarian version of this feel-good hearty vegetable soup, use vegetable broth—preferably homemade.

  • Recipe

    Roasted Vegetable Minestrone


  • Recipe

    Ditalini with Tomatoes, Capers & Lemon Oil

    This is a simple version of the puttanesca sauce native to Naples, minus the anchovies. You'll have some lemon oil left over; use it in salads, salsas, or meat marinades.

  • Recipe

    Minestra di Pasta e Fagioli

    This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it…

  • Recipe

    Sausage & Pepper Stew

    Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew's flavor.

  • Recipe

    Soupe au Pistou Simmered with Lamb Shanks

    You may need to call your butcher to reserve the lamb shanks for this sustaining bean soup.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial