Ditalini, which means 'little thimbles', are short, narrow tubes, and the 'rigati' version has ridges along the surface. Barilla No. 47 is made from durum wheat semolina and water, and the box lists a cooking time of about 8 minutes. Because the pieces are small and sturdy, they stay separate and keep their shape in a bowl of soup.
They are traditionally cooked in pasta e fagioli, minestrone and vegetable broths, but they also work well in cold pasta salads or baked with tomato sauce and cheese. If you like Turkish flavours, try them in a lentil or tomato soup, or stirred into a pot of chickpeas with sautéed onion, tomato paste and a little pul biber. The ridges help thicker, rustic sauces cling to every piece.
Boil in plenty of salted water, or add them directly to the simmering soup near the end and allow a little extra liquid, as the pasta absorbs broth as it stands. Store the unopened box in a cool, dry place. The product contains gluten, and packs may carry a precautionary statement about other allergens, so read the label.