Tubetti is a type of pasta originating from southern Italy, commonly formed from long tubes of varying diameters and cut into short pieces. It is used in a variety of dishes and is a popular ingredient in soups. It is similar to penne but cut into shorter pieces. Gluten-free varieties are available, and it is generally low in fat and high in carbohydrates. Many recipes are available online and in Italian cookbooks.
Tubetti is a type of pasta that originated in the Campania region of southern Italy. The word itself is Italian for “tubicini”, describing the shape of this pasta. The paste is commonly formed from long tubes of varying diameters, but is typically no wider than half an inch (1.3 centimeters). While some restaurants may serve pasta in its long form, most recipes call for tubes that are cut into fairly short pieces; most manufacturers package pasta this way. This type of pasta can be used in a variety of dishes and with many different types of sauces, and is a popular ingredient in soups such as minestrone and Italian wedding.
Pasta and its similarly shaped, but smaller tubettini, are generally not as well known or available as penne or pennette, both of which are formed very similarly to tubetti. The main difference is that penne tends to be slightly thinner and cut into longer pieces with angled edges. Tubetti, on the other hand, is usually cut into much shorter pieces, about a quarter of an inch (.6 centimeters) long. It’s not often cut on a diagonal like more common penne, which can be used as a pasta substitute.
Perhaps most commonly used in fresh and canned coups, tubes are said to work well with many types of broths, tomato bases, and legumes. When making pasta for a soup, it’s important for people to first cook the pasta until al dente, or firm, but not quite tough. Cooking times vary according to the manufacturer; fresh pasta tends to cook quickly, while packaged pasta can take an average of 8 to 12 minutes. Once the pasta is cooked al dente, it can then be added to a soup, generally in one of the last steps of the recipe to ensure it doesn’t become too soft or mushy.
Pastas are generally wheat-based, but today there are gluten-free tube varieties on the market for consumers with wheat intolerance. This food is usually low in fat and high in carbohydrates. Another common ingredient for the packaged variety may be folic acid, which may help heart and reproductive health. Many brands also include riboflavin, a micronutrient that can have a positive effect on energy and metabolism.
Hundreds of tube recipes are available online. Italian cookbooks are another good place to look for ways to incorporate this pasta into your diet. Packaged varieties often have a long shelf life when stored in a cool, dry place and are generally inexpensive.
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