Ditalini, with its fun tubular shape, nutty flavor and firm "al dente" texture, can transform your next bowl of soup into a fine eating experience.
Ditalini, which means “little thimbles” in Italian, is most typically used in the Campania region of Italy, where it graces Pasta e Fagioli, minestrone and other classic soups – even a simple bowl of plain broth.
01. Bring 4 -6 quarts of water to a rolling boil. Add salt to taste, if desired.
02. Add contents of package to boiling water. Stir gently.
03. Return to a boil. For authentic "al dente" pasta boil uncovered, stirring occasionally for 10 minutes. For more tender pasta boil an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.
Chicken and Spinach Soup with Ditalini creata daGarbia