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Ditalini
Ditalini is a tubed pasta closely related to elbow macaroni, but is short and straight in shape. With its smaller bite, it is often used in soups and stews.
Ditalini
Ditalini is a tubed pasta closely related to elbow macaroni, but is short and straight in shape. With its smaller bite, it is often used in soups and stews.
Ditalini
Ditalini is a tubed pasta closely related to elbow macaroni, but is short and straight in shape. With its smaller bite, it is often used in soups and stews.
Nutrition & Ingredients
Dietary Considerations
INGREDIENTS: SEMOLINA (WHEAT), DURUM FLOUR (WHEAT), NIACIN, FERROUS SULFATE (IRON), THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID.
Available Sizes
- 16 oz.
Cooking Instructions
| Time | Firmness |
| 10 Minutes | Al Dente |
| 11 Minutes | Firm |
| 12 Minutes | Tender |
Bring water to a rapid boil. To add flavor and reduce stickiness, add salt (optional).
Add pasta and stir; return to rapid boil.
Cook uncovered, stirring occasionally.
Drain well. Serve as desired.
| Servings | Pasta | Water | Salt |
| 2 | 1/4 Box | 2 qt. | 1 tsp |
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