Pasta Mista Divella – Mixed short pasta No. 41

Several pasta shapes in every spoonful of soup

A soup with a single pasta shape ends up tasting the same from one spoonful to the next. Pasta mista mixes several short shapes in the same packet: each bite changes a little, and the broth thickens gently as it cooks.

What you will taste

• Texture: different shapes, from the firmest to the most tender.
• Aromas: warm durum wheat, which melts into the broth.
• Taste: simple and comforting, it takes on the taste of the soup.

How to use it

• In a minestrone of carrot, celery and leek, with grated Parmesan at the end.
• In pasta e fagioli (pasta and beans), with borlotti, guanciale and chicken broth.
• In a winter soup with spinach, tomato and a spoonful of ricotta.

Where it comes from

Pasta mista recalls a habit of Neapolitan home cooking: mixing the bottoms of packets so nothing is wasted. This one is made by Divella, a house born in 1890 in Rutigliano, near Bari, in Apulia, and still run by the Divella family.