When you love Italian food as much as I do, stumbling upon a new-to-you pasta shape is pretty exciting.

I have Stanley Tucci—and his crazy good Pasta Fagioli to thank because it forced me to track down Ditalini.

I sensed this wasn’t a moment for substituting another noodle, so I went for it. And oh I’m glad I did. Not only is it scrumptious in this soup, but the adorable shape is bronze cut in Italy, so it holds up really well. Mushy pasta is the worst, so that was another huge win.

Since we’re segueing out of the winter soup days here in Texas, I decided to try Ditalini other ways as well. They were perfect with basil pesto and shaved Pecorino for book club.

On another day I wasn’t feeling well I made them with butter and Parmesan. Never a bad thing, right? I also gave them the Cacio e Pepe treatment (also delicious, but I kind of missed my Bucatini).

What’s your favorite pasta shape and why? What sauce do you pair with it?