Go Back

Ditalini Pasta

Ditalini pasta is small tube-shaped pasta that's perfect for soups, salads, and baked dishes, delivering tender bites in every spoonful.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ditalini pasta
  • 4 to 6 quarts water
  • 2 tablespoons salt
  • 1 tablespoon olive oil optional but recommended

Equipment

  • Large pot (at least 6-quart capacity)
  • Wooden spoon or pasta fork
  • Colander or fine mesh strainer
  • Measuring cups and spoons
  • Taste tester spoon
  • Large bowl for tossing finished pasta

Method
 

  1. Fill a large pot with 4 to 6 quarts of cold water, filling it about three-quarters full.
  2. Bring the water to a rolling boil over high heat.
  3. Once boiling, add the salt directly to the pot and stir well.
  4. Carefully pour the ditalini pasta into the boiling water, stirring immediately to prevent clumping.
  5. Stir the pasta every 2 to 3 minutes during cooking.
  6. Start checking for doneness at the 8-minute mark, tasting for al dente.
  7. When pasta is done, drain it in a colander and let the water drain completely.
  8. Transfer the drained pasta to a large bowl and toss with olive oil if not serving with sauce.

Notes

Serve with marinara sauce, in minestrone soup, or in cold salads.