Below is a list of all known varieties for Acini di Pepe. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Acini di Pepe (Bronze-Cut) | Grain-shaped pasta extruded through bronze dies, giving the small pieces a rougher texture. |
| Acini di Pepe (Fine) | A slightly smaller, finer version of Acini di Pepe, used when a very delicate texture is desired, especially in light broths. |
| Acini di Pepe (Gluten-Free) | Tiny, grain-shaped pasta made from alternative flours (e.g., corn/rice blend), suitable for gluten-free soups and dishes. |
| Acini di Pepe (Toasted) | Pasta that has been lightly toasted before packaging, giving it a slightly nutty flavor and firmer texture, similar to Fregola or Orzo. |
| Acini di Pepe (Tricolor) | Tiny, grain-shaped pasta colored with spinach (green) and tomato (red) for visual appeal in cold pasta salads or soups. |
| Acini di Pepe (Whole Wheat) | Grain-shaped pasta made from whole wheat flour, offering increased fiber and a heartier texture for dense soups or side dishes. |