Small Pasta
PastaGrainAllergen: WheatAllergen: GlutenMildWheatyStarchyComfortingNeutral
Nutrition (per 100 g)
- Calories
- 371
- Protein (g)
- 13
- Fat (g)
- 1.5
- Carbs (g)
- 75
- Fiber (g)
- 3.2
- Sodium (mg)
- 6
Values for dry, unenriched durum semolina pasta; enrichment or egg variants alter micronutrients. Cooked pasta absorbs water, increasing weight and diluting nutrients per cooked 100 g.
Storage
- Room temp: up to 730 days
- Refrigerated: up to 0 days
- Frozen: up to 0 days
Small pasta refers to tiny dried wheat shapes such as pastina, ditalini, and orzo. It has a mild, wheaty taste and cooks quickly to a tender, pleasantly chewy bite. The small size flows through broth and clings to sauces, suiting soups, pasta salads, and baked casseroles.\n\nThese diminutive shapes developed in Italian pasta-making, with pastina and ditalini common in minestrone and simple broths. Industrial extrusion spread them worldwide, and modern producers make them mostly from durum semolina with occasional whole-wheat or alternative-grain versions.
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Substitutions
Recipes with Small Pasta
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