Ditalini are very short, hollow tubes of pasta. The name means “little thimbles” in Italian, which describes the shape: each piece is about as long as it is wide. Ditalini are best known in soups such as pasta e fagioli and minestrone, but they also work in pasta salads, baked dishes and quick weeknight meals. This guide covers what ditalini are, how they compare with similar small pasta, how to cook them without turning mushy, and what to make with them.
What ditalini are
- Shape: short hollow tubes, about as long as their diameter
- Made from: durum wheat semolina and water
- Pronunciation: dee-tah-LEE-nee
- Related names: ditali (larger), ditaloni (largest), and in North America sometimes “salad macaroni”
- Origin: associated with southern Italy, including Campania and Puglia, where short pasta suits bean and vegetable soups
For background, see the Wikipedia entry on ditalini, The Pasta Project and Bon Appétit’s guide to small pasta shapes.
Ditalini compared with other small pasta
| Feature | Ditalini | Orzo | Stelline | Pastina |
| Shape | Short hollow tubes | Rice-shaped grains | Tiny stars | A general term for many tiny shapes |
| Best for | Minestrone, pasta e fagioli, salads | Salads, grain bowls, thicker soups | Clear broths, children’s bowls | Broth and comfort dishes |
| Approx. cooking time | 8 to 10 minutes | 8 to 10 minutes | 5 to 7 minutes | Varies |
| Texture | Firm and chewy, with a hollow centre | Smooth and slippery | Very soft | Varies |
Ditalini are not the same as elbow macaroni, which is larger and curved. Smooth ditalini are the standard. Ditalini rigate have ridges that hold sauce better. Whole-wheat, bronze-cut and gluten-free versions are also sold.
How to cook ditalini
- Bring a large pot of salted water to a boil (about 10 g of salt per litre).
- Add the ditalini and stir in the first minute so the tubes do not clump.
- Cook for about 8 to 10 minutes, and taste from 7 or 8 minutes for al dente.
- Drain, and use the pasta straight away, or cool it for later.
| Type | Approx. time |
| Standard smooth ditalini | 8 to 10 minutes |
| Bronze-cut or whole wheat | 9 to 11 minutes |
| Gluten-free | 7 to 9 minutes |
Times vary by brand, so follow the packet. See pasta cooking and pasta water for the basics.
Cooking ditalini in soup
The tubes absorb liquid and keep absorbing it as they sit. For a soup you will eat straight away, add the pasta near the end of the simmer. For soup you will keep or reheat, cook the pasta separately. About ½ to ¾ cup of dry ditalini per 6 cups of broth keeps the soup balanced.
Leftovers tip: boil the ditalini separately until about a minute short of done, drain, toss with a little olive oil, and refrigerate for up to 3 to 4 days. Put a portion into each bowl and ladle the hot soup over it, which keeps both the broth and the pasta in good condition.
Ways to use ditalini
- Pasta e fagioli: the classic soup of beans and small pasta. In Campania, the pasta releases starch that thickens the broth.
- Minestrone: the shape is close to the size of beans and diced vegetables.
- Chicken, vegetable or lentil soup.
- Garlic and oil ditalini: a quick dish with chilli and parsley.
- Mac and cheese: the small tubes hold cheese sauce, as a substitute for macaroni.
- Cold salads: with a Mediterranean dressing. Cook them slightly past al dente, rinse in cold water and dress.
- Baked casseroles: with finely chopped ingredients and a well-balanced sauce.
- Seafood dishes: in a light tomato broth with mussels or clams.
Dietary options and substitutions
- Gluten-free: rice, corn or legume ditalini. Legume versions release more starch and can thicken soup, and gluten-free versions cook faster and break down easily. See chickpea pasta.
- Dairy-free: use olive oil or broth-based sauces.
- Higher protein: add beans, chickpeas or lentils.
- Substitutes: tubetti, small elbows, small shells or other pastina. Tiny shells and anelli also work.
Nutrition
Ditalini made from durum wheat provide complex carbohydrates and a moderate amount of protein, with very little fat. As a rough guide, 100 g of dry pasta has about 350 to 370 kcal. Whole-wheat versions have more fibre. How healthy a bowl is depends more on the portion, the cooking method and what you serve with it than on the shape. Bean, vegetable and lentil soups pair the pasta with fibre and protein. Check the label for your brand, and use our pasta portion calculator to work out how much to cook.
Small children can eat ditalini in soups, but always supervise them, serve food at a safe temperature, and follow your paediatrician’s advice on introducing solids.
Regional context
Ditalini belong to southern Italian cooking, where frugal soups of beans, vegetables and a little pasta are a staple. In Campania the pasta is cooked in the beans’ broth for pasta e fagioli, and in Sicily it appears in bean and vegetable soups. For the wider picture, see our regional pasta guide.
Common questions
How long should ditalini cook for soup?
About 7 to 8 minutes if it finishes cooking in the soup, so it stays al dente.
Should I cook it separately for minestrone?
Yes, if you plan to store or reheat the soup.
Is ditalini the same as pastina?
No. Pastina is a general term for tiny pasta. Ditalini is one specific short tube.
Can I freeze soup with ditalini?
Yes, but undercook the pasta first, or freeze the soup without the pasta and add freshly cooked pasta when reheating.
Is ditalini vegan?
Traditional dried ditalini is semolina and water, so yes. Check the label.
Why does it swell so much in leftovers?
The tubes keep absorbing liquid as they sit. Store the pasta and the soup separately.
Keep exploring
See our guides to alphabet pasta, acini di pepe and best pasta for Alfredo sauce, and common pasta mistakes.
Related guides: compare other small shapes in best pasta for soup, find swaps in the pasta substitution chart, or browse the pasta shapes A to Z.
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.