The most popular shape in Italy - the name of which comes from the Italian word spaghi, meaning "lengths of cable". Spaghetti originated in southern Italy and is usually paired with tomato sauces, fresh vegetables, or fish.
As everyone's favorite, Spaghetti can be paired with almost any kind of sauce. Try Spaghetti with a simple tomato sauce, with or without meat or vegetables (medium sized pieces go great), or try it with fish or oil-based sauces. Alternatively, enjoy them with the original Carbonara recipe.
Cannellonians are one of the first forms thought of by man. Already from distant times they were prepared from a mixture of wheat, water and salt, by cutting the fresh dough into a rectangular shape and then, to fill it, it was made into a roll and then baked.
New Barilla Barley, ideal for traditional recipes such as casserole and modern recipes such as barley roti. It has a perfect flavour, with ideal "hold", when boiling and a perfect texture.
Penne Rigate is one of the most popular Italian pasta shapes, beloved throughout Italy. Penne, which means "pen" in Italian, are named after their shape. The shape of the tube with angled edges was inspired by traditional ink pens.
The large diameter and the corners of the Penne Rigate make them the ideal pasta shape to keep the sauce on the entire surface, inside and out! Try Penne Rigate with richer meat or vegetable-based sauces and spicy tomato-based sauces. Penne Rigate are also a favorite shape for oven baked pasta dishes.
Tortiglioni is one of the many macaroni variations, one of the oldest shapes born in Naples. Their name has a precise origin: "tortiglione" is a characteristic design when working on a lathe which has a spiral scoring and this is what distinguishes them. Theirs is a particularly versatile shape and, at the same time, original, that by tradition prefers strong bodied flavours. Tortiglioni have an unmistakable elegance that comes from their simplicity. Their shape seems to have been created to hold the sauce that voluptuously penetrates inside and out, among the spirals of the scoring, to release its fragrance only in the palate. Pasta with its own personality, Tortiglioni love thick and full bodied sauces, whether they are sumptuous meat sauces or refined with a mushroom and cream base; they are also excellent for preparing oven baked pasta dishes.
Fusilli were born in central-northern Italy and their name comes from the spindle around which wool was wound. Their shape is characterised by three twisted fins forming a spiral that captures whatever sauce is used. You can't go wrong with Fusilli: they make the most elaborate and dense sauces resound but also simpler sauces always ensuring great results.
Fusilli adapt perfectly to rich meat or ricotta based sauces but reveal their multiform personality also in the freshness of salads: finely chopped vegetables, spices and tuna slide congenially among the spirals accompanied by the velvety notes of olive oil.
