Acini Di Pepe pasta (affiliate link) or one of the substitutes mentioned above. You’ll begin by cooking the celery and shallots until soft. Then, add the Parmesan rind, thyme, salt, chicken broth, and water. Boil for 10 minutes, then add the pasta to cook 8-10 minutes until it plumps up and the broth is thickened.
For broth type soups, per person, allow 200 ml (7 oz) of broth. Use 30g (1 oz) of Acini di Pepe for a thin soup; 40g (1.5 oz) for a thicker one. Orzo, rice, couscous. Pronounced ah-CHEE-nee dee PAY-pay .
Acini de pepe is a type of pasta that is small and round, making it perfect for soups, salads, casseroles, and more. It’s also a great pasta to use when feeding a large crowd because it doesn’t take long to cook and can be easily doubled or tripled.
Acini de Pepe comes from durum and can never overcook as quickly as the one made from regular wheat. Acini de Pepe can either bake in the oven or boil in a lot of water. The water you use for boiling Acini de Pepe should contain a certain salinity level.