The Basics: Ditalini

Cooking Essentials

The Technique

Ditalini

Ditalini noodles are a petite pasta style ideal to use in soups. They may be added to them about 8 minutes before the cook time is up or boiled separately & tossed in just before serving to keep the noodles from over expanding. I prefer the latter method when I plan to prepare the soup for quick lunch meals throughout the week. Storing the noodles separately after tossing them in a little olive oil keeps the soup at it’s best when reheating individual servings. Ditalini also makes an effortless side dish when tossed with a bit of butter & topped with Parmesan cheese. Learn how to cook this valuable pasta style that may be used in a variety of family meal solutions.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Cook Ditalini

Ditalini may be used in hot & cold recipe applications. When cooked al dente, the texture adds wonderful bite to a variety of your favorite foods. Follow these pointers for success in your own kitchen.

Basic Ditalini Pasta
makes about 3 3/4 cups

3 quarts water
1/2 tsp kosher salt
1 cup ditalini

Bring the water & the salt to a boil in a Dutch oven over high heat. Stir in the noodles & cook 10 minutes or until toothsome tender. Drain the pasta. Use right away in hot cooking applications or drain under cool water to stop the cooking process if using them for cold recipes. Toss them in a bit of olive oil if planning to hold them in the refrigerator for a few days.  

The Tune
“How Glad I Am” Aretha Franklin
httpa://www.youtube.com/watch?v=TGvKb_2uhd8

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