What is it?

These tiny tubular pasta are great in soups as well as side dishes.

Don’t have it?

Ditalini or other short tubular pasta

How to prep:

Boil in abundant well-salted water until tender.

How to store:

Dried pasta will last just about indefinitely in the pantry

Recipes

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  Recipe

  Farmers’ Market Minestrone

  The word minestrone means “big soup” in Italian, and that’s just what this is: a richly flavored, chunky vegetable and-pasta soup.This version is in bianco, which is to say, white,…

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  Recipe

  Skillet Mac and Cheese with Artichokes

  An easy and elegant take on an old favorite, this mac and cheese has subtle notes of artichoke, rich garlic undertones, and a crisp breadcrumb topping.

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  Recipe

  Pasta with Chickpeas, Sweet Peppers, and Rosemary

  While the exact recipe changes with the region, this classic dish of chickpeas, pasta, and rosemary is served throughout central and southern Italy; a drizzle of aromatic rosemary-chile oil finishes…

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  Recipe

  Pasta e Fagioli

  This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

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  Recipe

  Minestra di Pasta e Fagioli

  This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it…

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  Recipe

  Sausage & Pepper Stew

  Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew's flavor.