Other Names:Ditali Rigati |
Region:Throughout Italy
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Made with:Homemade is made with eggs, salt & durum wheat but rarely seen outside of Italy or Italian neighborhoods. Manufactured is made with water, salt, durum wheat, and water. |
About:Ditali pasta is a big brother to Ditali pasta which is commonly used in Italian cuisine. The name “ditali” translates to “thimbles” in English, which accurately describes the shape of this pasta. Ditali pasta is characterized by its short, open tube-like shape with straight-cut ends. Ditali pasta has its roots in Italy, where pasta has been a staple of the cuisine for centuries. The exact origin of Ditali is not well-documented, but it is a popular pasta variety that has been used in Italian cooking for a long time. Ditali pasta is typically very small and has a short, tubular shape. The tubes are often around 1 inch in length. Due to its larger size, Ditali is commonly used in stews and heavier sauces. While the basic form of Ditali is tubular, there may be variations in size and thickness. Some recipes or regions might have slightly different versions of Ditali pasta. Besides soups, Ditali’s larger size makes it versatile and suitable for various recipes, providing a different texture compared to other pasta shapes. Ditali pasta is widely available in grocery stores in Italy and internationally. Many pasta manufacturers produce Ditali as part of their product lines. |
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Photo Credit: Bill Rubino |