Artisan ditalini from Pasta Michele Portoghese, traditionally made for proper texture and clean wheat flavour.

Extruded through bronze dies and slowly dried, these small, tubular shapes have a rough surface that holds sauces beautifully. Their compact size makes them ideal for soups and broths, while retaining the firm bite that defines well-made pasta.

Small in shape, serious in quality.

Expect:

• Firm, resilient texture

• Rough surface for sauce grip

• Clean, balanced wheat flavour

• Even cooking with structure

Perfect for:

• Minestrone and hearty soups

• Pasta e fagioli

• Light tomato sauces

• Tossing with olive oil and grated cheese

Store in a cool, dry place. Cook in well-salted water until al dente.