Do you know why Ditalini gets this name? Although their shape remembers them only remotely today, the ditalini pasta is inspired by the accessories used by tailors to protect their fingers from the needle, called “ditali”. Unlike these, however, the ditalini pasta is open on both ends. However, it is a variant of another pasta shape of Neapolitan origin, the Ditali, compared to which have a slightly smaller size. Nonetheless, this gluten-free pasta maintains excellent porosity, the result of gold drawing, which allows the pasta to perfectly absorb any sauce.
THE FIRST GLUTEN-FREE PASTA DRAWN IN GOLD
GlutiNiente stands out for the production process:
- gold drawing that stresses the dough less and gives ideal porosity and excellent permeability to the condiments;
- slow drying at low temperatures, as in the best tradition, which preserves the nutritional properties, enhancing the flavor and aroma.
THE DITALINI PASTA, PERFECT FOR SOUPS
The result is a small pasta shape, which goes perfectly with numerous recipes. The perfect marriage, however, is obtained when the ditalini are used in soups. Thanks to the slow drying process at low temperatures, this pasta shape is always al dente, guaranteeing the success of any recipe.