Ditalini

If, like today, I am using dried pasta – this ditalini is prefect – I cook it separately and then add it to the soup. ❋ Unknown (2010)

Additionally, the chosen pasta may have absorbed more of the liquid on account of its greater surface size, but it does not really look that much bigger than ditalini. ❋ Shaun (2007)

I amended two details right off the mark - because I was not making a meat dish, I opted for vegetable stock instead of chicken stock, and I used small seashell pasta instead of ditalini. ❋ Shaun (2007)

Step 4: In a separate pot, cook the ditalini pasta. ❋ By THE NEW YORK TIMES (2010)

The beef "noodle" soup offered with our meals was assembled from a mild (but not too salty) broth, chunks of carrot, and lots of ditalini pasta. ❋ Unknown (2010)

Accompaniments: extra-virgin olive oil for drizzling; cooked ditalini pasta tossed with oil (optional); grated Parmigiano-Reggiano ❋ Unknown (2009)

Tonight's offering: a pork and olive number that has a light, tomato-tinged broth, ditalini noodles, huge chunks of tender pork shoulder, broken pieces of colossal green Sicilian olives, bits of tomato, pepper and onion and loads of fennel seed. ❋ Unknown (2009)

Medium-size pasta, such as medium shells or ditalini, work well in hearty soups such as pasta-and-bean soup. ❋ Unknown (2009)

Bring the pan to the boil and then add the ditalini, cooking according to the instructions on the packet ❋ Unknown (2008)