Below is a list of all known varieties for Ditalini. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ditalini (Egg Dough) | Small tubes made with egg-enriched dough, resulting in a richer flavor and tender texture for quality broths. |
| Ditalini (Gluten-Free) | Small tube pasta made from alternative flours (e.g., corn, rice), perfect for gluten-free minestrone. |
| Ditalini (Rigate/Ridged) | Very small, thimble-sized tubes with ridges, specifically designed to cling to the liquid in minestrone or bean soups. |
| Ditalini (Smooth/Lisci) | The smooth version of Ditalini, often used in lighter broths where the small size is the main textural contribution. |
| Ditalini (Tricolor) | Small tubes colored with spinach and tomato for visual appeal, often added to cold pasta salads. |
| Ditalini (Whole Wheat) | Small tubes made from whole wheat flour, ideal for bean soups (pasta e fagioli). |