Ditalini

Ditalini [ditaˈliːni] (Italian: "small thimbles", also referred to as tubettini)[1] is a type of pasta that is shaped like small tubes.[2] It has been described as "thimble-sized"[2] and as "very short macaroni".[1] In some areas it is also called "salad macaroni." During the industrial age in Apulia, Italy, increased development of ditali and other short-cut kinds of pasta occurred.[3] In contemporary times, it is a mass-produced pasta. It is used in several dishes and is commonly used throughout Sicily.

Ditalini

Use in dishes

Ditalini may be used in several pasta dishes, such as pasta e fagioli[4] (pasta and beans). It is used in traditional Sicilian dishes "throughout Sicily".[5] Some Sicilian dishes with ditalini include pasta with ricotta cheese and pasta chi vruocculi 'rriminati, which is a pasta and broccoli dish.[5] It has been described as used often in soups,[6] and as an ideal pasta for use in soups due to their small size being able to "fit well on a spoon".[7] It may also be used in pasta salads.[8]

See also

References
  1. Westmoreland, Susan (2007). The Good Housekeeping Cookbook. Sterling Publishing Company. p. 220. ISBN 9781588165619.
  2. Arpaia, Donatella; Hackett, Kathleen (13 April 2010). Donatella Cooks. Harmony/Rodale. p. 102. ISBN 9781605290621.
  3. Serventi, Silvano; Sabban, Françoise (6 November 2002). Pasta: The Story of a Universal Food. Columbia University Press. p. 165. ISBN 9780231519441.
  4. Scott, Liz (2 December 2008). The Complete Idiot's Guide to High-Fiber Cooking. Penguin. p. 195. ISBN 9781440697487.
  5. Italy, Touring Club of (2005). Authentic Sicily. Touring Editore. p. 136. ISBN 9788836534036.
  6. Bauer, Michael (February 7, 2010). "Why Tipsy Pig's macaroni and cheese is so good". SF Gate. Retrieved 16 September 2014.
  7. Scicolone, Michele (7 January 2010). The Italian Slow Cooker. HarperCollins. p. 30. ISBN 978-0547487502.
  8. "Ditalini Chopped Salad". St. Louis Post-Dispatch. August 15, 2012. Retrieved 16 September 2014.
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