Ditalini are short, small tubes of pasta, and the name means “little thimbles” in Italian. They are a favourite in bean soups such as pasta e fagioli, in minestrone and in cold pasta salads, because each piece is spoon-sized and holds a little broth or dressing inside. If you cannot find them, several small shapes do the same job.
Quick answer: tubetti are the closest match. Small elbow macaroni, anelli and small shells also work well. For a gluten-free swap, use gluten-free small pasta or rice.
Ditalini substitutes at a glance
| Substitute | Best for | Typical cooking time | Keep in mind |
|---|---|---|---|
| Tubetti | Anything | Similar to ditalini | Almost the same shape; names overlap between brands |
| Small elbow macaroni | Soups, salads | 7 to 10 minutes | Curved rather than straight |
| Anelli or anellini | Soups, baked pasta | About 5 to 8 minutes | Smaller rings that hold their shape |
| Small shells (conchigliette) | Soups, salads | About 7 to 10 minutes | Cup shape scoops up beans and vegetables |
| Small chifferi | Soups, salads | Check the packet | Short curved tubes, often ridged |
| Orzo | Soups | 8 to 10 minutes | Smaller and solid, so it holds less broth |
| Acini di pepe | Lighter soups | 5 to 7 minutes | Much smaller, so the soup feels finer |
| Broken spaghetti | Bean soups | Shorter than whole strands | A traditional home-cook shortcut |
| Rice | Soups, gluten-free | About 15 to 20 minutes | Absorbs more liquid; naturally gluten-free |
Times are typical for dried products and vary by brand, so follow the packet. See our pasta cooking time chart for more shapes.
Best ditalini substitutes for pasta e fagioli and minestrone
In a thick bean soup like pasta e fagioli, you want a small, sturdy shape that will not fall apart as it simmers. Tubetti, small elbow macaroni and small shells are the best choices, because they are hollow and catch broth and beans in the same way. Anelli are a good choice for lighter vegetable soups.
Small pasta keeps absorbing liquid as the soup sits. If you are making a big pot to reheat, cook the pasta separately and add it to each bowl, or keep some extra broth to loosen the soup the next day.
Best ditalini substitutes for pasta salad
For cold salads, choose a shape with a firm bite that holds dressing: small elbows, small shells and chifferi all work. Cook the pasta just to al dente, rinse it briefly under cold water so it does not stick, and dress it while it is still slightly warm so it absorbs the flavour.
Gluten-free ditalini substitutes
Traditional ditalini are made from durum wheat. Many brands sell gluten-free small tubes or elbows made from corn, rice or legume flour, and these are the closest swap. In soup, rice is a simple alternative, though it takes longer to cook and soaks up more broth. Check labels if you are cooking for someone with coeliac disease.
Common questions
Are ditalini and tubetti the same?
They are very close. Both are short, small tubes, and brands use the names differently. Tubetti are sometimes a little longer. Either works in the same recipes.
Can I use elbow macaroni instead of ditalini?
Yes. Choose a small size so the pieces stay spoon-sized in soup.
Can I use orzo instead of ditalini?
Yes, in soups. Orzo is solid rather than hollow, so the soup will feel a little finer and hold slightly less broth in each spoonful.
What is the best ditalini substitute for pasta e fagioli?
Tubetti, small elbows or small shells, all of which hold beans and broth well.
Keep exploring
For more about the shape itself, see our ditalini guide. For other swaps, see orzo substitutes, pastina substitutes and the full pasta substitution chart.
Further reading: Wikipedia: Ditalini
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.