This soup-shaped pasta is always a favorite with children, especially in Italy. Ditalini works wonderfully in vegetable soups with peas and lentils as well as all cream-based soups. Often served as a tasty alternative to rice.

Ditalini translates to “little thimbles,” a reference to the diminutive tube shape Ditalini pasta is most typically used in Southern Italian cooking, and in particular the Campania region of Italy, where it graces Pasta e Fagioli, minestrone and other classic soups – or even a simple bowl of plain broth.