A small tubular pasta used in soups. Ditalini is made in a smooth tube or with ridges (rigatti). The name ditalini means "little thimbles". The classic use for this pasta is for Pasta E Fagioli, pasta and bean soup.
Ditalini is similar to tubettini in shape but it is about 2 x's larger.
Bring 4-6 quarts of water to boil. Salt to taste. Add the pasta, stir, and bring the water back to a full boil. Stir the pasta occasionally as it cooks. Cook 8-10 minutes. Drain.
If you don't have ditalini you can substitute equal amounts of either of these which are very similar:
Or for soup making you can use one of these which are much smaller and cook faster: