Ditalini pasta is a small, short tube pasta that cooks quickly and works well in soups and salads. It is also called tubettini, and it belongs to the pastina family of small pasta shapes.
Its small size fits neatly on a spoon, which is why it suits brothy soups. If you cannot find it, tubetti or orzo are the closest swaps.
What Is Ditalini Pasta?
Ditalini pasta is a short, hollow tube pasta made from durum semolina and water, and its name means “little thimbles” in Italian.
According to Wikipedia’s entry on ditalini, the name is roughly translated as small thimbles, and the pasta is also known as tubettini. The shape is described only in general terms, so no official length or diameter is commonly published.
Pastina is the family name for small pasta shapes like this one. DeLallo, a pasta maker, lists ditalini as a type of pastina and notes that it is sometimes called salad macaroni in some areas.
Sources differ on where the shape began. Extruded pasta grew in popularity in Italy during the 19th and 20th centuries, when dies made small hollow shapes easier to produce, and Apulia is often cited for large-scale production of short pasta.
Ditalini belongs to a family of three sizes, all named after the Italian word ditale, or thimble. Ditaloni means “big thimbles,” ditali means “little thimbles,” and ditalini means “very little thimbles,” which makes ditalini the smallest of the three. The shape is traditionally linked to Southern Italy, especially Campania.
Ditalini comes in grooved (rigate) and smooth (lisci) versions. Grooved pasta holds heavier sauces better, while smooth pasta suits soups and lighter sauces, so check the box if texture matters to your recipe.
How Ditalini Is Made
Ditalini pasta is made by forcing a dough of durum semolina and water through a die, then cutting the tube into very short lengths. It is sold dried in most stores, although fresh versions exist. The name is pronounced dit-ah-lee-nee.
Ditalini Substitutes
Tubetti is the closest substitute for ditalini, while orzo pasta or acini di pepe work in soups and elbow macaroni suits salads and warm dishes.
Tubetti is slightly wider than ditalini, so it keeps a similar bite in soups. The table below matches each swap to the dish it works best in.
| Pick | Best for | Why it works |
|---|---|---|
| Tubetti | Soups and pasta salads | Closest match in shape, slightly wider |
| Orzo | Soups | Shaped like flattened grains of rice |
| Acini di pepe | Brothy soups | Tiny round pasta that suits thin broths |
| Elbow macaroni | Pasta salads and warm dishes | Easy to find and the best swap for warm dishes |
Weigh the pasta rather than measuring it by volume when you swap. Shapes of similar size can fill a measuring cup differently, so weight gives a more reliable result.
Naming is not always consistent. Pasta makers often use the names ditalini, ditali and tubetti interchangeably, so a box labeled ditaloni may hold the smaller ditali shape. When a recipe depends on the exact size, compare the pasta with the one the recipe calls for before you swap. For a larger short tube, see our guide to mezze maniche pasta.
The DeLallo guide to ditalini recommends these swaps for soups and salads. Treat them as close matches rather than exact copies, because texture and cook time vary by brand.
How to Cook Ditalini Pasta
Cook ditalini pasta in a large pot of salted boiling water until al dente, which takes about 8 to 10 minutes in one test kitchen recipe.
The America’s Test Kitchen pasta e piselli recipe cooks ditalini at a simmer, covered, for 8 to 10 minutes until al dente. Check the package for the exact time, because brands can differ.
- Bring a large pot of water to a boil and salt it generously.
- Add the ditalini and stir so the pieces do not stick together.
- Cook until al dente, about 8 to 10 minutes in the test kitchen recipe, and taste near the end.
- Drain and use right away. In soup, add the pasta near the end of cooking because it absorbs some broth.
Smooth sauces suit ditalini best, including pesto, creamy or cheesy sauces, and olive oil with garlic, according to DeLallo.
Best Ways to Use Ditalini Pasta
Ditalini pasta is most often used in pasta e fagioli, a classic Italian bean soup, and in cold pasta salads and baked dishes.
Wikipedia lists beans as an ingredient in pasta e fagioli, which is the dish most people link with ditalini. The same small shape also appears in these other dishes.
- Minestrone and vegetable soups
- Chicken soup and cannellini bean soup
- Pasta salad and macaroni salad
- Pasta bakes and mac and cheese
- Pasta with peas, a common Campanian preparation
Ditalini pasta is mostly used in soups, which is why it is the classic choice for pasta e fagioli. Traditional soups in Calabria and Sicily also use the shape, so the pasta and the soup are closely tied in home cooking. Ditaloni and ditali are larger and suit creamier soups, salads and pasta bakes, so they are a better fit for heavier dishes.
Ditalini works well in dishes where the pasta should be bite-sized and easy to spoon. Use it for a soup you want to eat with a spoon, not a sauce that needs long strands. For cold salads, fusilli pasta and cavatappi pasta are spiral alternatives.
Is Ditalini Pasta Gluten-Free?
No, ditalini pasta is a wheat pasta made from durum semolina, so it contains gluten and is not suitable for a gluten-free diet.
DeLallo describes its ditalini as made from high-gluten wheat, which is why the pasta is not a gluten-free choice. Readers who need gluten-free pasta should look for a product with a gluten-free label.
Check the label on each box, since recipes and shapes can differ by brand even when the name is the same.
Shared kitchens and shared equipment can also bring gluten into a dish. People with celiac disease should read packaging and certification closely before they cook or serve ditalini.
Ditalini Pasta at a Glance
Ditalini pasta is a small, hollow tube pasta that cooks in about 8 to 10 minutes and works best in soups, salads and baked dishes.
| Attribute | Detail |
|---|---|
| Shape | Short, hollow tube |
| Name meaning | “Little thimbles” in Italian |
| Other names | Tubettini; salad macaroni in some areas |
| Ingredients | Durum semolina and water |
| Cook time | About 8 to 10 minutes in one test kitchen recipe |
| Best uses | Pasta e fagioli, soups, pasta salads, baked dishes |
| Closest substitute | Tubetti |
| Gluten | Contains gluten (wheat) |
Keep these basics in mind when you buy or swap ditalini, and weigh the pasta for the most accurate result. More shape guides are in our pasta and pizza guides.
Frequently Asked Questions
What does ditalini mean?
Ditalini means “little thimbles” in Italian, a name that refers to the pasta’s small tube shape. It is also called tubettini, and some areas use the name salad macaroni. The name describes the size and shape rather than the flavor or ingredients.
Is ditalini the same as tubettini?
Ditalini and tubettini are very close, and the names are often used for the same small tube shape. DeLallo notes that tubetti is slightly wider than ditalini, so check the size on the box if a recipe depends on shape.
Can I use elbow macaroni instead of ditalini?
Yes, elbow macaroni is a common stand-in, especially in pasta salads and warm dishes. DeLallo lists elbows as the best swap in warm dishes. Weigh the pasta rather than measuring by volume so the recipe keeps its balance of pasta and sauce.
Is ditalini pasta healthy?
Ditalini pasta is a wheat pasta, so its nutrition depends on the brand and the serving size. Read the nutrition label on the box to compare calories, protein and fiber per serving before you decide how it fits your meals.
How long does ditalini take to cook?
Cook ditalini until al dente, about 8 to 10 minutes in one America’s Test Kitchen recipe. Brands can differ, so check the package time and taste a piece near the end. When using it in soup, add it late because it absorbs broth.
If you are cooking a soup or salad this week, ditalini is the simplest choice and tubetti is the closest swap. Weigh the pasta, check the package cook time, and add it late to soup so it keeps its texture. For gluten-free cooking, choose a product with a gluten-free label instead.