Ditalini

Ditalini is a type of Italian pasta characterized by its short, tubular shape, similar to small cylinders. Its name comes from the Italian word ditale, meaning "thimble," referring to the small and compact size of this pasta. Thanks to its texture and size, ditalini are ideal for soups, broths, and stews where a pasta that integrates well without dominating the dish is desired.

Originating from the Italian region of Campania, ditalini are a traditional ingredient in recipes such as pasta e fagioli (pasta with beans) and other hearty soups. Their shape allows them to absorb flavors and provide a pleasant texture when combined with vegetables, meats, or legumes.

In nutritional terms, like most dried pastas, ditalini are a good source of complex carbohydrates that provide sustained energy. They also contribute small amounts of protein and fiber, especially if made with whole wheat flours.

In Latin America, ditalini may be known simply as short tubular pasta or small tube pasta, although it is common for their original name to be kept in recipes to maintain Italian authenticity. It is a versatile, highly valued ingredient for enriching soups and traditional dishes.