Ditalini

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. With its fun tubular shape, nutty flavor and firm "al dente" texture, Barilla Ditalini can transform your next bowl of soup into a fine eating experience.

Soup Shape, none

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Nutrition Facts

Cooking Instructions

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.

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