1. Cook the ditalini pasta in salted boiling water according to package instructions.
2. Drain the pasta and reserve a cup of the pasta water.
3. If making a soup, sauté any vegetables like carrots, celery, or onions in olive oil until softened.
4. Add broth, beans, or crushed tomatoes, and bring the mixture to a simmer. Add the ditalini and cook until al dente.
5. For pasta salads, rinse the cooked ditalini under cold water to cool it down.
6. In a large mixing bowl, combine the ditalini with fresh ingredients like vegetables, herbs, or cheese.
7. Whisk together a dressing such as olive oil and lemon juice or your preferred vinaigrette to toss with the salad.
8. To make baked ditalini, prepare a creamy cheese sauce by creating a roux (butter and flour), then adding milk or cream and shredded cheese.
9. Mix the cooked ditalini with the prepared sauce, any proteins or vegetables like ham or peas, and transfer into a baking dish. Sprinkle with shredded cheese on top.
10. Bake the dish at 350°F (175°C) until bubbly and golden on top, then serve.
11. For olive oil-based recipes, heat olive oil in a pan, sauté ingredients like garlic, peas, or spinach, then toss with cooked ditalini.
12. Season all dishes to taste with salt, pepper, and grated parmesan if desired.
13. For soups and stews, allow the ditalini to absorb the broth and flavors before serving.
14. Store leftover ditalini pasta dishes properly in airtight containers in the fridge for up to five days.
15. Reheat soups on the stovetop, baked dishes in the oven at 350°F with a splash of cream if needed, and enjoy salads cold by refreshing the dressing if required.