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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, acini di pepe is a healthy source of complex carbohydrates, providing sustained energy for the body. It is naturally low in fat and sodium, and many varieties are enriched with essential nutrients like iron, folic acid, and B vitamins.
A 100g serving of dry acini di pepe contains approximately 353 calories and 74g of carbohydrates. It also provides a significant protein boost with about 12.3g per serving, while remaining very low in fat at 1.8g.
No, traditional acini di pepe is made from semolina flour, which is derived from durum wheat and contains gluten. Those with celiac disease or gluten intolerance should look for specialty gluten-free versions made from corn or rice flour.
Most dry acini di pepe is vegan as it is typically made from just semolina flour and water. However, you should always check the ingredient label to ensure no eggs were used, which is more common in fresh or 'all'uovo' pasta varieties.
Boil it in salted water or broth for approximately 4 to 9 minutes until it reaches an 'al dente' texture. Because the grains are so small, they can also be added directly to simmering soups during the last few minutes of cooking.
It has a mild, nutty wheat flavor and a unique, tiny bead-like texture. It is most commonly used in Italian Wedding Soup, but it is also a popular base for cold pasta salads, such as the sweet 'Frog Eye Salad'.
Yes, orzo is an excellent substitute in soups, while Israeli (pearl) couscous is a great alternative for salads due to its similar round shape. Note that cooking times may vary slightly depending on the size of the substitute used.
acini di pepe pasta is a versatile ingredient found in cuisines around the world. With 353 calories per 100g and 12.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 1 recipes featuring acini di pepe pasta with step-by-step instructions.
Browse recipes →It can be part of a weight loss plan when portion sizes are controlled, as it is low in fat and provides energy. For better satiety and digestion, look for whole wheat versions which contain more dietary fiber.
Dry acini di pepe should be stored in an airtight container in a cool, dry place like a pantry, where it will stay fresh for up to two years. Once cooked, it should be refrigerated and consumed within 3 to 5 days.
The name is Italian for 'seeds of pepper' or 'peppercorns,' which describes its small, round, bead-like shape. Despite the name, the pasta is not spicy and does not contain any actual pepper.