Ditalini

Ditalini (Italian: [ditaˈliːni]; English: "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 ditalini 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.

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 vrocculi arriminati, 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]

A small appetizer of ditalini with pesto
Beef and barley soup with tomatoes and ditalini
Pasta e fagioli prepared with ditalini

References

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

[TGHC-1] Westmoreland, Susan (2007). The Good Housekeeping Cookbook. Sterling Publishing Company. p. 220. ISBN 9781588165619.

[DC-2] Arpaia, Donatella; Hackett, Kathleen (13 April 2010). Donatella Cooks. Harmony/Rodale. p. 102. ISBN 9781605290621.

[PTSUF-3] Serventi, Silvano; Sabban, Françoise (6 November 2002). Pasta: The Story of a Universal Food. Columbia University Press. p. 165. ISBN 9780231519441.

[Scott-4] Scott, Liz (2 December 2008). The Complete Idiot's Guide to High-Fiber Cooking. Penguin. p. 195. ISBN 9781440697487.

[AS-5] Italy, Touring Club of (2005). Authentic Sicily. Touring Editore. p. 136. ISBN 9788836534036.

[Bauer-6] Bauer, Michael (February 7, 2010). "Why Tipsy Pig's macaroni and cheese is so good". SF Gate. Retrieved 16 September 2014.

[Scicolone-7] Scicolone, Michele (7 January 2010). The Italian Slow Cooker. HarperCollins. p. 30. ISBN 978-0547487502.

[SLPD-8] "Ditalini Chopped Salad". St. Louis Post-Dispatch. August 15, 2012. Retrieved 16 September 2014.

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Use in dishes

See also

References