Ditalini vs Orzo
Ditalini is tiny straight tube, the soup ditali. Orzo is grain-shaped pasta the size of a large rice grain.
Side by side, to scale
10 mmDitalini: 4 to 7 mm by 4 to 6 mm
Orzo: 6 to 8 mm by 2 to 3 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Pastina |
|---|---|---|
| Region | Campania | All of Italy |
| Section | Tiny straight tube, the soup ditali | Grain-shaped pasta the size of a large rice grain |
| Length | 4 to 7 mm | 6 to 8 mm |
| Width or diameter | 4 to 6 mm | 2 to 3 mm |
| Wall or thickness | 0.8 to 1 mm | not measured |
| Surface | Smooth | Smooth |
| Hollow | Yes | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 7 to 10 min | 7 to 10 min |
| Brands with a page | Barilla | De Cecco, Rummo, Garofalo, Barilla |
| Catalogue numbers | not measured | De Cecco no. 74, Rummo no. 27, Garofalo no. 26 |
| Cook time across brands | 11 min | 5 to 11 min |
| Brand dimensions | not measured | Rummo: 10.65 mm long, 2.6 mm across |
| 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 | 28 | 62 |
| Pairs with | Pasta e fagioli, Pasta e ceci, Minestrone, In brodo, Pomodoro | In brodo, Minestrone, Pasta salad, Lemon and butter, Pomodoro |
Ditalini
A tiny tube cooks in the liquid it is served in and holds a bean or a pea in its bore. Soups, thick vegetable stews, and a simple tomato for children.
Orzo
Small grains cook in broth or absorb a light dressing. Soups, a lemon and herb salad, a baked dish with tomato and feta, or cooked like risotto with stock and parmesan.
Can you swap them?
Ditalini for orzo: yes, tiny tubes for the same soups.
Both take Minestrone, In brodo, Pomodoro.
Only ditalini: Pasta e fagioli, Pasta e ceci.
Only orzo: Pasta salad, Lemon and butter.
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.