Barilla Ditalini Pasta, 16 Ounce, 16 Per Case

The Barilla Ditalini Pasta is tubular-shaped and can be a great addition to soups.

Uses

Soups and stews: Add directly to minestrone, chicken noodle, pasta e fagioli, or any broth based soup where a small pasta that holds liquid is desired.
Pasta salads: Toss cooked ditalini with vegetables, vinaigrette, and herbs for a cold salad that scales easily for catering or deli cases.
Casseroles and baked dishes: Layer into baked pasta casseroles where the tubular shape traps sauce and cheese inside each piece.
School and hospital foodservice: Serve in institutional dining programs that need a vegetarian, lactose free, and fish free pasta option with broad dietary compatibility.

Who Would Benefit

• Supermarkets and grocery stores stocking a trusted, recognizable pasta brand with strong consumer demand
• Convenience stores adding shelf stable meal starters to their dry grocery section
• Institutional kitchens in schools, hospitals, and senior living facilities that require Kosher, vegetarian, and allergen aware pasta options
• Caterers and delis preparing large batch soups, pasta salads, or buffet sides
• Foodservice operators who need consistent cook times and portion control across high volume shifts

Product Highlights

• Non-GMO Project verified ingredients
• OU Kosher certified
• Vegetarian and lactose free
• 0 g trans fat and 0 mg cholesterol per serving
• Fish free formula
• Small tubular shape ideal for soups and broth based dishes
• 16 packs per case for efficient restocking and shelf management
• Barilla brand recognition drives consumer confidence and repeat purchase

Common Applications

Ditalini is most often used as a soup pasta. Its short tubes sink into broth and absorb flavor while maintaining an al dente bite, which makes it the traditional choice for Italian wedding soup, minestrone, and pasta e fagioli. Beyond soup, ditalini works well in cold pasta salads where its compact size distributes evenly with chopped vegetables and dressing. In baked dishes, the tubes trap ricotta or béchamel, adding substance without the longer cook times required by larger pasta shapes. For buffet and catering settings, ditalini can be pre cooked, cooled, and held for service without clumping, making it practical for high volume operations that need to prepare ahead.

Preparation & Use

Bring 4 to 6 quarts of water to a rolling boil, add salt to taste, and stir in the ditalini. Cook for approximately 10 to 12 minutes for al dente texture, adjusting time based on whether the pasta will continue cooking in soup or be served cold in a salad. Drain and add directly to soup broth, or rinse under cold water for salad applications. Each 16 ounce pack yields roughly 8 servings as a side dish or 4 to 5 servings as a soup ingredient. For batch cooking, multiple packs can be boiled simultaneously in a large stockpot; stir occasionally to prevent the small tubes from sticking together during the first two minutes of cooking.