Cooked ditalini

Cooked ditalini are a type of short, small tubular pasta originating from Italian cuisine. Their name comes from the Italian word ditale, meaning "thimble", due to their small size and conical shape, similar to a sewing thimble. This pasta is especially popular in traditional recipes from Southern Italy, such as soups (for example, the classic minestra maritata or vegetable soup with pasta) and cold salads.

Once cooked, ditalini maintain a firm yet tender texture, ideal for absorbing broths and sauces, making them an excellent choice for comforting and nutritious dishes. Their small size makes them easy to eat in soups or stews, and they can also be used in cold dishes combined with vegetables and dressings.

Regarding their properties, ditalini are made primarily from durum wheat semolina, providing a good amount of complex carbohydrates, energy, and dietary fiber. They also contain plant-based proteins and small amounts of B vitamins and minerals such as iron and magnesium, depending on the type of flour used.

In the Latin American context, cooked ditalini are simply known as small tubular pasta, although in many countries general terms like coditos (especially in Mexico), short pasta, or simply soup pasta are used. However, the term ditalini is increasingly recognized in specialty stores and imported recipes.