Anelli vs Ditali
Anelli is small thin rings. Ditali is short straight tube, as long as it is wide.
Side by side, to scale
10 mmAnelli: 2 to 4 mm by 8 to 12 mm
Ditali: 8 to 12 mm by 6 to 8 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Tubes |
|---|---|---|
| Region | Sicily | Campania |
| Section | Small thin rings | Short straight tube, as long as it is wide |
| Length | 2 to 4 mm | 8 to 12 mm |
| Width or diameter | 8 to 12 mm | 6 to 8 mm |
| Wall or thickness | not measured | 0.9 to 1.1 mm |
| Surface | Smooth | Smooth |
| Hollow | No | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 8 to 11 min | 8 to 11 min |
| Brands with a page | Rummo | La Molisana |
| Catalogue numbers | Rummo no. 23 | La Molisana no. 45, La Molisana no. 47 |
| Cook time across brands | 3 min | 8 min |
| Brand dimensions | Rummo: | not measured |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | not measured | 4 |
| Pairs with | In brodo, Minestrone, Baked (al forno), Meat ragu | Pasta e fagioli, Pasta e ceci, Minestrone, Pomodoro, Pasta salad |
Anelli
Small rings hold a little sauce in the centre. Soup for the small grade, a baked timballo with ragu and cheese for the medium.
Ditali
Short and open at both ends, so they fill with soup and hold beans and vegetables. They also work in a thick tomato sauce for children and in a cold salad. Too small for a ragu.
Can you swap them?
Not a natural swap. They share 1 sauce: Minestrone.
Only anelli: In brodo, Baked (al forno), Meat ragu.
Only ditali: Pasta e fagioli, Pasta e ceci, Pomodoro, Pasta salad.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.