Have you ever found yourself at the store ready to whip up your famous ditalini pasta soup, only to discover they were all out of ditalini? Been there; it sucks. You stand there staring at the pasta aisle, panic setting in as your soup plans come crashing down. But don’t stress, friend. I’m here to tell you that ditalini shortages don’t have to ruin your day. As any true pasta lover knows, when one shape lets you down, there’s always a substitute waiting in the wings.
In this guide, we’ll go through my top backup options that can easily stand in for ditalini in a pinch. Think tubettini, risoni, and elbow mac—shapes that might not be your OG go-to but will still get the job done when you’re in a bind. I’ll give you the lowdown on which ones work best in soups, salads, bakes, and more. Plus, some handy cooking tips to make sure those substitutes shine. By the time you’re done here, you’ll feel prepared for any pasta emergency. So read on and get ready to expand your pantry options. With these substitutes in your back pocket, no recipe needs to be a ditalini-only affair ever again.
Best Substitutes for Ditalini
1. Ditaloni
When Ditaloni enters the chat, you know you’re in safe hands. That’s because ditaloni is basically just a larger-sized version of ditalini—it’s the same shape, just bigger.
This similarity in form makes ditaloni a fantastic stand-in whenever you need ditalini. All the same cooking methods apply—ditaloni can soak up flavor in soups and stews just like its little brother.
Where ditaloni really comes into its own, though, are dishes that call for a heartier pasta. Things like thicker, richer pasta bakes and salads. The increased surface area of ditaloni lets it grab onto heavier, more robust sauces with gusto.
You’ll also find ditaloni, a great pasta for heartwarming meat stews. Its tubular shape feels like rigatoni, while its size provides more substance. I’d take a bowl of ditaloni pasta and stew over ditalini any day when the cold weather sets in.
2. Tubettini
When it comes to finding a ditalini doppelgänger, tubettini is your pasta. With its identical tube shape and similarly petite size, tubettini is about as close as you can get to the real deal, ditalini.
Unlike some substitutes that may alter the overall dish, tubettini slides right into any ditalini role without missing a beat. All your tried and true ditalini recipes? Tubettini will handle them with ease.
The best part is that tubettini tends to be more widely available than ditalini too. So if your store happens to be fresh out of ditalini, chances are high they’ll have tubettini waiting in the wings.
You’ll find both smooth and ribbed varieties of tubettini. The ridges on the ribbed tubettini are good for holding sauces, so I’d go for that version in dishes like soup. Meanwhile, the subtle flavor of smooth tubettini works well in lighter preparations like pasta salad.
No matter which tubettini you use, you’ll get delicious ditalini flavor without having to alter anything else about the recipe. When ditalini is MIA, tubettini is truly the one-to-one swap I recommend reaching for first.
3. Anelli
Looking for a substitute with a cute little ring shape? Then Anelli is the pasta for you. Like tiny Oreo cookies, these bite-sized rings add a playful element to any dish.
Anelli is an excellent stand-in for ditalini in soups. Its hole allows broth to soak right through, so the flavor penetrates every nook and cranny. The rings also hold sauces nicely.
I find Anelli truly shines in pasta salads. Its crispy texture provides a satisfying crunch against creamy dressings. It also works well mixed into baked ziti and other casseroles, peeking out from underneath the browned cheese.
If you’re feeding the little ones, Anelli is a sure hit. The rings resemble jewelry; they’ll love fishing out of their bowl. Anelli truly is “pasta for all ages.”
While the shape is different from ditalini, Anelli imparts a similar overall taste and fulfilling texture. It brings an extra element of fun to any meal too. So don’t be afraid to ring in Anelli next time Ditalini is unavailable.
4. Risoni/Orzo
When you need a simple swap that mixes things up without overcomplicating your recipe, reach for risoni. Also known as orzo, this rice-shaped pasta adds just enough variety while fitting right into any ditalini role.
With its oval shape and petite size, risoni cooks up quickly. At 10 minutes, it’s perfectly al dente, ready to soak up the surrounding flavors in soups, stews, and salads. The grains mimic rice but with more substance—a great pasta for heartier weeknight meals.
I also love using risoni as a substitute for cooked rice or lentils in veggie bowls. It brings pleasant chewiness and creaminess without overpowering delicate elements. You’ll think you’re eating whole grains.
While risoni doesn’t quite resemble ditalini, it provides ditalini’s key functions of soaking up flavor and bulking up dishes. The classic flavor and mild creaminess make it an easy swap that adds subtle texture versus taking away from the other components. So next time you’re in a pinch, don’t sleep on the simple risoni substitute.
5. Stelline
For a substitute with a touch more personality, turn to Stelline. This star-shaped pasta looks like tiny jewels dotted across any dish.
Stelline really dazzles in soups, thanks to its hole in the center. This feature allows broth to flow through, infusing the pasta with rich flavor in no time.
The stars also retain a pleasant bite even after long simmering. They provide a welcomed texture against the creamy elements in soup.
I find Stelline especially fun for kids. The star shape invites smiles and makes even picky eaters want to eat their soup. Stelline adds a special sparkle and encourages playing with—not just eating—each bite.
While the appearance is different from ditalini, Stelline accomplishes the same goal of soaking up flavor in soups. It also lends visual appeal and brings a creative touch compared to more mundane substitutes.
6. Farfalline
For a shape that resembles Ditalini’s tube but adds a bit of whimsy, choose Farfalline. Also known as mini farfalle, these butterfly-shaped pastas bring charming detail to any dish.
Like ditalini, farfalline excels at absorbing flavors. The crevices along its wings trap sauce within each bite. Their petite size means they cook quickly too.
I love using Farfalline in chicken-veggie soups, where it floats amongst the broth, acting as little boats. The wings also make Farfalline fun to serve with pesto—a classic pairing that kids especially enjoy.
You can get creative with Farfalline as well. Try tossing them into pasta salads along with cherry tomatoes and fresh herbs for a playful presentation. Or mix into muffin tin bakes and baked ziti casseroles where the butterflies peek out attractively from beneath the melty cheese.
While the shape is different from ditalini, farfalline delivers the same satisfying texture. It’s a joyful substitute that adds a dash of whimsy, especially for families with picky eaters. Next time you want pasta magic, bring on the Farfalline butterflies!
7. Conchigliette
For a substitute with similarly cute curvature, consider conchigliette shells. Slightly smaller than larger conchiglie, these petite shells make an excellent ditalini stand-in.
Just like ditalini, conchigliette readily soaks up surrounding sauces and soups. Their ideal concave shape forms natural bowls for trapping flavors.
I find the teeny texture of conchigliette pleasantly bouncy, even after lengthy cooking. They retain texture without getting mushy.
These shells also look adorable peeking out of bakes like stuffed shells or mixed into salads alongside cherry tomatoes and fresh herbs. Their size makes them feel extra whimsical.
While the shell silhouette differs from ditalini tubes, conchigliettes act analogously in recipes. They scoop up and deliver flavor just as ditalini would. And their dainty proportions lend visual appeal to any dish.
8. Elbow Macaroni
When you want an easy, universally loved substitute, reach for elbow macaroni. Familiar, versatile, and, oh, so cheesy, elbows are sure to please even the pickiest eaters.
Cooking methods for elbows mirror ditalini exactly. Boil them until al dente, then mix into sauces, soups, salads, and bakes. Their curved shape traps flavor, just like ditalini.
But where elbows really shine is in cheesy applications. Few pastas melt cheese quite as well as elbow mac. Just toss with shredded cheddar, parmesan, or your favorite variety, then bake until bubbling—comfort in a bowl!
I also love elbows served simply. A bowl of hot elbows dressed with a drizzle of olive oil and a sprinkling of parm is delightfully warming on a chilly night.
While the appearance differs from ditalini, elbows satisfy cravings for cheesy, flavor-soaked pasta in every bite. Reach for this pantry staple when you want indulgence instead of an identical substitute. Elbow Mac always hits the mac and cheese spot!
Cooking Tips for Ditalini Substitutes
Check package instructions. While similar, some shapes require different cooking times than ditalini. Risoni may need 2-3 minutes less than tubettini, for example.
Taste as you go. Start checking doneness a minute or two before the minimum cook time. You want the pasta to still have some bite, or it will get mushy.
Salt your boiling water generously. This seasoning the pasta and helps flavors absorb. Use 1-2 tablespoons of salt per 4 quarts of water.
Reserve pasta water. Save a cup or two before draining to loosen thick sauces later. The starch acts as a thickener.
Toss with a drizzle of oil. A teaspoon of olive or vegetable oil coats the pasta and prevents it from sticking after draining.
Let mixes develop. Some flavors need time to meld after tossing with sauce. Cover and let sit for 5–10 minutes before serving.
Go heavier on sauce. Heartier shapes like ditaloni may need a touch more sauce than their ditalini counterparts.
Mix well. Be sure to coat every surface of each pasta piece for maximum flavor absorption. Give it an extra toss or two.
Cooking Methods for Ditalini Substitutes
Soups: Drop pasta into simmering soup 10–12 minutes before serving. Orzo and conchigliette are especially suited for slurping right out of the broth.
Salads: Cook pasta until al dente, shock in cold water, then toss with dressing, vegetables, and proteins. Anelli, farfalline, and tubettini hold up well.
Baked Dishes: Mix cooked pasta into casseroles or stuffing mixtures before baking. Ditaloni, elbows, and seashells work nicely.
Pesto Toss: A classic! Gently mix cooked pasta with store-bought or homemade pesto. Risoni and Stellaline marry the flavors well.
Stir Fry: Sauté meat and veggies; add cooked pasta during the last 2 minutes to take on flavors. Tubettini and Orzo hold their own.
Pasta Frittata: Mix cooked pasta into eggs before baking for a frittata. Anelli and Risi provide texture.
One-Pot: Simmer ground meat, sauce, and pasta together until thickened. Risoni is especially suited for hearty one-pots.
Stews: Add pasta to the stew during the last 15 minutes of simmering. Ditaloni, farfalline, and elbows stand up to long cooking.
The options are endless; get creative with shapes, sauces, and cooking methods! Any of these can take ditalini’s place.
FAQs
Can I use any small pasta instead of ditalini?
While many small shapes can work, some may have different cooking or absorption properties than ditalini. Stick to the substitutes discussed in the guide for the best results.
Is there a gluten-free option?
Yes, gluten-free pasta shapes like quinoa or brown rice elbows make a good substitute. Just be sure to follow the package instructions for cooking times.
Can I double the amount of a substitute if it’s smaller than ditalini?
Generally, yes, you may need to use 1.5–2 times as much of a smaller shape vs. ditalini to achieve similar volume. Taste as you go.
Can I freeze cooked ditalini substitutes?
Yes, freeze leftovers within 3–4 days for up to 3 months. To use, thaw in the fridge overnight or microwave briefly until heated through.
What if my sauce or soup is too thin after adding the substitute?
For thinner sauces, try reserving some pasta water to add back in a splash at a time until the desired consistency is reached.
Can I still use these substitutes in baked ziti, lasagna, etc.?
Absolutely! Just about any small, hollow pasta works well layered into baked dishes, where ditalini is called for.
Can I substitute dried pasta for fresh?
In most cases, yes, though cooking times may differ. Fresh pasta may also become too soggy for baked dishes, so stick to dried.
My kids won’t eat anything but elbow macaroni. Can I still use a substitute?
Yes, elbow macaroni makes a great substitute for itself due to its familiar shape and flavor-holding abilities.
What if I accidentally overcook the pasta?
Overcooked pasta can still work in dishes where it will soak up more sauce, like baked ziti. For immediate serving, toss with a little oil or sauce to prevent sticking.
Can I substitute gluten-free pasta 1:1 for regular pasta?
Generally, yes, for recipes, but cooking times may vary. Gluten-free pasta is often more delicate, so taste frequently while cooking to avoid overdoing it.
What if I don’t have the fresh herbs and vegetables called for in the recipe?
It’s fine to omit non-essential herbs or vegetables if substituting pasta. Focus on getting the shape, cooking method, and main flavors right with what you have on hand.
Can I substitute different types of dairy if a recipe calls for parmesan or ricotta?
Stick to similar dairy types (cheese for cheese, etc.) to retain flavor profiles. Feel free to use your preferred cheese varieties.
Conclusion
In conclusion, there are many fantastic options when ditalini is unavailable at the store. While differing in shapes and sizes, the pastas covered here all achieve similar textures, traditions, and functions that make ditalini a beloved pantry staple.
Choose substitutes based on your recipe: shorter shapes like orzo for soups, heartier tubular pastas for braises, or fun shapes like stelline for pleasing picky eaters. Cooking methods stay the same, no matter the form.
Don’t get too hung up on finding an exact visual twin, either. Experimenting with new shapes is half the fun of pasta substitution. You may even discover a new favorite far beyond ditalini.
The key is selecting substitutes with care based on ingredients, preparation, and your tastes. Follow the general guidance here and the cooking tips, then get creative in the kitchen. I’m sure whatever alternative you land on will become a delightful discovery rather than a disappointing fallback.
In the end, pasta is meant to be enjoyed. Whether ditalini or one of its reliable stand-ins, may you slurp each and every noodle with gusto. Buon appetito!
