Shape: Ditalini and Tubetti: Tiny but Mighty
Ditalini and tubetti are the small cylinders of the pasta world. Think of them as bite-sized hugs, perfect for soups, broths, and starchy, creamy dishes. Their diminutive size belies their versatility. While spaghetti or paccheri make statements, ditalini make themselves indispensable. They disappear into a spoonful of pasta e patate and suddenly the humble potatoes, onions, and broth feel whole, harmonious, complete.
The charm of these tiny shapes lies in their ability to absorb and carry flavors without ever overpowering the other ingredients. In the case of pasta e patate, they become vessels for the creamy, potato-thickened broth, each tiny bite delivering a perfect balance of starch, pasta, and seasoning.
Fun fact: in some villages of Campania, ditalini are affectionately nicknamed pastina dei poveri — “little pasta of the poor” — because their small size and versatility made them an everyday staple in peasant kitchens. But don’t let the nickname fool you; when paired with love, care, and a generous pinch of provola, they become regal in flavor.
