Advertisement
Ditali, Ditalini, Ditaloni, Tubetti
Pasta Shapes
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
A dried pasta from Campania, ditali is closely associated with Neapolitan cooking. Its name describes its shape, that of a little thimble, and these short pasta tubes come in a variety of sizes.
The smallest, called ditalini, are used in broths; the larger ditali are used in thicker vegetable soups, while the largest, ditaloni, are dressed with a variety of sauces. The smooth variety are used for more delicate sauces while the rigati or ridged type are dressed with tomato and chilli sauces.
Farfalline for soup.