Ronzoni Ditalini
Ronzoni Ditalini: small dry soup pasta (pastina) by Ronzoni (Ronzoni Traditional range); ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
Ronzoni Ditalini is small dry soup pasta (pastina) made by the American brand Ronzoni. The product belongs to the Ronzoni Traditional range.
Ingredients: durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid. Cooking time according to the official site: 9–11 minutes (9 minutes for al dente).
Small shapes like this are cooked in broth or in vegetable and legume soups and are often given to children. Allergens: gluten (wheat). May contain traces of egg. Small pasta is usually tipped straight into boiling broth or soup and cooked in it until tender. The exact time can vary slightly with the water and the pot, so it is worth tasting a piece a minute before the end. A common rule is about one litre of water and 7–10 g of salt for every 100 g of pasta.
Facts
| Raw material | Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid |
|---|---|
| Duration | 9–11 min (al dente 9 min) |
| Main use | Broths and soups |
| House range | Ronzoni Traditional |
How it connects to Pasta
Ronzoni Ditalini → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Ronzoni Traditional, Ditalini
Frequently asked questions
How long do you cook Ronzoni Ditalini?
9–11 minutes, according to the official Ronzoni website (9 minutes for al dente).
What are the ingredients of Ronzoni Ditalini?
Durum wheat semolina, durum wheat flour, niacin, iron (ferrous sulfate), thiamin mononitrate, riboflavin and folic acid.
Similar
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