|Acini Di Pepe (Peppercorn) |
Probably the smallest variety of pastina, acini di pepe (also called peperini) are ideal for broths.
|Alfabeti (Alphabet pasta) |
Minute letters and number that are especially appealing to children.
|Anellini (little rings) |
Select these light anellini for vegetable and meat broths.
|Capellini Tagliati (Broken fine hair) |
Break up these very fine pasta strands and cook them in broth.
|Conchigliette (little sea shells) |
Light soups, perhaps those containing vegetables or lentils, suit these shapes.
|Farfalline (little butterflies) |
Use this delicate pastina shap in broths and light soups.
|Funghetti (little mushrooms) |
This quirky mushroom-shaped egg pasta works well in heartier soups.
|Orzi (barley) |
Shaped like grains of barley, orzi are perfect for my versioon of stracciatella.
|Quadrucci (Squares) |
These tiny egg pasta squares are ideal for giving extra body to light broths.
|Risi, Risoni (Rice) |
This pasta variety, which is also called pasta a riso, mimics rice grains very convincingly when cooked.
|Stelline (little stars) |
Delicate star shapes are often tossd with butter and hot milk.
|Tubettini (little tubes) |
These tiny macaroni can be used in light soups. The larger tubetti are perfect for minestrone.