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Ditalini Pasta

A quick, versatile Italian pasta that cooks in minutes, perfect for soups, salads, and baked dishes.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • Large pot (at least 4 quarts)
  • Colander or pasta strainer
  • Wooden spoon
  • Measuring cups and spoons
  • Pasta fork or regular fork

Method
 

  1. Fill a large pot with 4 quarts of water and place over high heat until it reaches a rolling boil.
  2. Add 2 tablespoons of salt to the boiling water and stir to dissolve.
  3. Return the water to a full rolling boil, then add 1 pound of ditalini pasta, stirring immediately to prevent sticking.
  4. Cook the pasta for 6–8 minutes, stirring every 2–3 minutes to ensure even cooking.
  5. Begin tasting at 6 minutes; the pasta is done when it is al dente—tender with a slight bite.
  6. Reserve 1 cup of pasta cooking water, then drain the ditalini thoroughly in a colander.
  7. If not using immediately, transfer the drained pasta to a bowl and toss with 1 tablespoon olive oil to prevent sticking.
  8. Serve hot in soup or with sauce, or cool for pasta salad as desired.

Notes

Taste the pasta one minute before the package time; it will continue to cook from residual heat after draining.