Ditalini pasta

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Ditalini, meaning 'little thimbles' in Italian, are small, short tubes of pasta perfect for hearty soups, minestrone, and pasta salads. Their small size and open ends allow them to absorb broths and sauces beautifully, making them a versatile pantry essential for quick and delicious meals.

Storage Time

Up to 2 years in the pantry when stored properly; cooked ditalini pasta lasts 3–4 days in the refrigerator.

Temperature

Store dry ditalini pasta in a cool, dry place, ideally between 15–20°C (59–68°F). Cooked pasta should be refrigerated at 0–4°C (32–40°F).

Freezing

Uncooked ditalini pasta can be frozen to extend its shelf life, though it's generally unnecessary given its long pantry life. Cooked ditalini pasta freezes well. Allow cooked pasta to cool completely, then portion it into airtight containers or freezer bags, removing as much air as possible. To thaw, transfer to the refrigerator overnight or gently reheat from frozen in a saucepan with a little liquid. Freezing may slightly alter the texture of cooked pasta, making it a bit softer upon reheating.

Signs of Spoilage

• Presence of mold or discoloration on dry pasta.
• A stale, musty, or rancid odor emanating from the pasta.
• Visible insect activity (e.g., weevils) or webbing in dry pasta.
• Cooked pasta becoming slimy or developing an off-putting sour smell.