What is Acini di Pepe?

Maybe you’ve seen it in your grocery store or around the internet and you wondered, what exactly is acini di pepe? This ingredient guide will cover everything you need to know about acini di pepe, including how to substitute it and cook it!

What is acini di pepe?

Acini di pepe is a tiny, round bead-like pasta shape made from semolina flour.

In Italian, acini di pepe translates to ‘seeds of pepper’, or peppercorns, referring to the small round shape.

Acini di pepe is most known for its role in Italian wedding soup, where it is included because the shape of this type of pasta is a symbol of fertility.

This small type of pasta is often called ‘pastina’ (small pasta) and is usually used in soup recipes as it can get lost in thick sauces.

Origin

Acini di pepe originates from Northern Italy and is produced in Italy and around the world today.

Acini di pepe is produced by well known companies like De Lallo and De Cecco. My local grocery store sells a bag of acini di pepe made in Turkey.

Appearance

Acini di pepe is made by extruding long thing strands of dough made with semolina flour and water. The strands are then cut, leading to the tiny bead shape of the pasta which is cylindrical with flat ends on each side. The pasta is then dried and packaged.

Flavor

As with most dry pasta, acini di pepe has a neutral flavor, making it a versatile ingredient.

Nutritional comparison

Acini di pepe and couscous have a very similar nutritional makeup, per 85 grams dry measurement. Both acini di pepe and couscous more than double in size when cooked.

How to cook acini di pepe

Acini di pepe can be cooked like other pasta shapes, in a large pot of salted boiling water for about 6 minutes for al dente. The pasta is then drained. Make sure to use a fine-mesh sieve, this tiny shape will go straight through larger colanders. The pasta is ready to be used in a recipe at this point.

To use acini di pepe in soup, add the pasta to the simmering broth when the soup is nearly done. Cook for about 6-7 minutes, to al dente.

Check the recipe card at the bottom of this post for instructions on how to cook acini di pepe using my preferred method, in an Instant Pot.

Acini di pepe vs couscous

Although acini di pepe and couscous are made using the same ingredients, have a similar nutritional profile, and are both very tiny, they are quite different.

Acini di pepe is a traditional Italian pasta shape while couscous originates from North Africa.

Acini di pepe is cooked like pasta, in boiling water and has a bouncy chewy texture and a neutral, mild flavor.

Couscous is steamed instead, and has a light texture, and a slightly nutty flavor.

While both ingredients are small and round, they have different flavors and can be used as substitutes for one another, although the final dish will differ in texture and the cooking method will change depending on whether you are using acini di pepe or couscous.

Acini di pepe vs pastina

Pastina means small pasta. This term refers to small pasta shapes like acini di pepe, orzo (flattened oval shape), ditalini (little hoops), and stelline (tiny stars).

Acini di pepe recipes

Acini di pepe is most commonly used in Italian wedding soup.

In the U.S. acini di pepe is used in a more unconventional method – as the star in a recipe called Frog Eye Salad. This salad is a mixture of pineapple, mandarin orange, coconut, and whipping cream.

Try this pasta in Mediterranean acini di pepe bowls with pesto dressing.

Storage

Store dry acini di pepe like other pasta, in a tightly closed bag or airtight container, in a cool, dry place away from light.

Frequently Asked Questions

To make acini di pepe, you’ll need salt for seasoning and you can use either water or stock for the liquid. I prefer using stock for more flavor when I’m adding it to a bowl with other ingredients. Using water is a good idea when you’re adding the pasta to a soup after cooking.