Ditalini vs Tubetti
Ditalini is tiny straight tube, the soup ditali. Tubetti is small straight tube, the soup tube of Naples.
Side by side, to scale
10 mmDitalini: 4 to 7 mm by 4 to 6 mm
Tubetti: 8 to 12 mm by 5 to 7 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Pastina | Tubes |
|---|---|---|
| Region | Campania | Campania |
| Section | Tiny straight tube, the soup ditali | Small straight tube, the soup tube of Naples |
| Length | 4 to 7 mm | 8 to 12 mm |
| Width or diameter | 4 to 6 mm | 5 to 7 mm |
| Wall or thickness | 0.8 to 1 mm | 0.9 to 1.1 mm |
| Surface | Smooth | Smooth |
| Hollow | Yes | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 7 to 10 min | 8 to 10 min |
| Brands with a page | Barilla | De Cecco, Rummo, Mancini |
| Catalogue numbers | not measured | De Cecco no. 62, Rummo no. 29, Rummo no. 31, Rummo no. 72 |
| Cook time across brands | 11 min | 9 to 12 min |
| Brand dimensions | not measured | Rummo: 9.5 mm long, 8.6 mm across; Mancini: 7 mm long, 10.2 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 | 5 |
| Pairs with | Pasta e fagioli, Pasta e ceci, Minestrone, In brodo, Pomodoro | Pasta e fagioli, Minestrone, Pasta e ceci, Vongole, 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.
Tubetti
As ditali: soups, bean and potato stews, a thick tomato. Naples also serves it with mussels in a light broth, tubetti e cozze.
Can you swap them?
Tubetti for ditalini: yes, the same tube by another name.
Ditalini for tubetti: yes, the small grade.
Both take Pasta e fagioli, Pasta e ceci, Minestrone, Pomodoro.
Only ditalini: In brodo.
Only tubetti: Vongole.
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.