Ditalini translates to “little thimbles,” a reference to the diminutive tube shape Ditalini pasta is most typically used in Southern Italian cooking, and in particular the Campania region of Italy, where it graces Pasta e Fagioli, minestrone and other classic soups – or even a simple bowl of plain broth.

While used most often in soups, ditalini is surprisingly versatile and works well in pasta salads, kids-menu dishes or mac and cheese.

Here are some of our favorite ditalini recipes:

• Zero-Waste Broccoli Chowder with Ditalini
• Ditalini Pasta Salad with ‘Nduja and Octopus