Ditali and Ditalini

Ditali, and their smaller brethren ditalini, are short tubes of pasta whose diameter is about the same as their length. Their name stems from ditale (thimbles), and thus dita (finger). Among the numerous other names, denti di vecchia (‘old folks’ teeth’), or denti di cavallo (‘horse’s teeth’) stand out as amusing. Whilst they are an industrial pasta, ditali have been around since the 1800s. Small ones are usually served in brodo, larger ones in thicker soups. Both sizes come lisci (smooth), or rigati (ridged) for thicker sauces – such as Calabrese pasta ca trimma, the pasta cooked with potatoes, and tossed in a sauce of beaten egg, pecorino and parsley. Given their bead-like dimensions, they are one of the best for making necklaces, along with sedanini.