Stelline
The Stelline belong to the very small pasta family. Their origin cannot be traced with certainty to any Italian region in particular. They are used generally in soups with a broth enriched with croutons or vegetables cut into this strips. They can also be used in soups that are creamy and velvety.
Puntine
Le Puntine belong to the very small pasta family. The geographical origin of this form is uncertain. They are generally served in soups with a broth enriched with croutons or strips of thinly cut vegetables. They can also be used in soups that are creamy and velvety.
Ditalini Rigati
Le Puntine belong to the very small pasta family. They are generally served in soups with a broth enriched with croutons or strips of thinly cut vegetables. They can also be used in soups that are creamy and velvety. They are also excellent for delicate dishes with light sauces with tomato and basil.
