Ditaloni are Neapolitan, and derive their name from the word ditale, which means thimble. They're about that size -- 1/4 inch long and 1/4 inch in diameter, although hollow rather than with a tip, and have ridges down their sides. They can be served with sauce, but are more often added to thick, creamy soups, for example pasta e fagiuoli.
Substitutions: Ditali lisci (smooth sided), anellini.
There are other soup options as well, for example this Zucchine and Eggplant soup. To serve four you'll need:
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, zucchini, and almonds, Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are just about done, then add the pasta and cook, stirring occasionally lest the pieces stick to the bottom of the pot. When the pasta is cooked check seasoning again, stir in a pinch of coriander, and serve.
More About Pasta Shapes
Substitutions: Ditali lisci (smooth sided), anellini.
There are other soup options as well, for example this Zucchine and Eggplant soup. To serve four you'll need:
- 8 ounces (200 g) Ditali
- An eggplant
- 2 zucchini, diced
- 1/2 an onion, minced
- 2 ounces (50 g) slivered almonds
- 1 quart simmering broth
- 2 potatoes, peeled and thinly sliced
- A walnut-sized chunk of unsalted butter
- 2 tablespoons olive oil
- Salt & pepper to taste
- Freshly ground coriander to taste
Sauté the minced onion in the olive oil and butter, and when it begins to turn golden add the eggplant, zucchini, and almonds, Cook for a few minutes, then add the hot broth and the potatoes. Continue simmering, checking the seasoning after a few minutes, until the vegetables are just about done, then add the pasta and cook, stirring occasionally lest the pieces stick to the bottom of the pot. When the pasta is cooked check seasoning again, stir in a pinch of coriander, and serve.
More About Pasta Shapes