Nuh'un Ankara Ditali, called yüksük makarna in Turkey after its thimble-like shape, is a short smooth tube pasta made from durum wheat semolina alone. The small hollow pieces are easy to eat with a spoon or fork and sit nicely in thick soups, in cold pasta salads with beans, tuna or vegetables, and in oven dishes with minced meat or cheese.
Boil it in plenty of lightly salted water for 10 to 12 minutes, the time given both on the pack and by the manufacturer, then drain. For a comforting Turkish-style meal, mix it with fried minced meat and tomato paste, or serve with garlic yoghurt and butter with chilli flakes.
Per 100 g of dry pasta the manufacturer lists 357 kcal, 10.7 g protein and 2.9 g fibre. It contains wheat and gluten. Keep the 500 g bag in a dry, cool, odourless place away from sunlight; shelf life is two years from the production date.