Brodosini Pasta

Other Names:


Lunigiana region in northern Tuscany



Made with: durum wheat flour, water, and, salt.

Brodosini pasta is a type of short, thick tubular pasta that is native to the Lunigiana region in northern Tuscany, Italy. They are traditionally made with durum wheat flour and have a distinctive, irregular shape, resembling small, elongated shells. The name “brodosini” is derived from the Lunigiana dialect word for “brodo,” meaning broth, reflecting their suitability for soups and stews.

Brodosini are most commonly used in ribollita, a hearty vegetable and bean soup that is also a signature dish of the Lunigiana region. The pasta’s sturdy texture and ability to absorb flavors make them an ideal accompaniment for this dish.

Here are some of the key characteristics of Brodosini pasta:

  • Shape: Brodosini are short, thick tubular pasta with an irregular shape resembling small, elongated shells.
  • Texture: They have a slightly chewy texture that holds up well in soups and stews.
  • Flavor: They have a mild, neutral flavor that complements a variety of sauces and ingredients.
  • Typical Usage: Brodosini are most commonly used in ribollita, a traditional Lunigiana vegetable and bean soup.



Photo Credit: Bill Rubino