Enjoy a different taste experience in pasta form with all the benefits of legumes. Maintain the perfect texture and al dente texture. Easily combined with vegetables and sauces to fish and meat to create your own delicious dishes.
Casarecce originated in Sicily, but is also typical of other regions of central and southern Italy. Thanks to their texture, which goes well with all sauces, Casarecce bring out the flavours and colours of good food. For a pasta that by its name alone evokes the serene home atmosphere, Barilla proposes you ancient accompaniments based on typical Mediterranean ingredients such as aubergine, tomatoes, ricotta cheese and basil, which you will skillfully combine to create the typical Casarecce, delicious and attractive.
Enjoy a different taste experience in pasta form with all the benefits of legumes. Maintain the perfect texture and al dente texture. Easily combined with vegetables and sauces to fish and meat to create your own delicious dishes.
Penne Rigate are part of the short, diagonal cut, ridged pasta family and are one of the most well-known type of pasta, as well as being the most versatile in the kitchen.
In Italian, the term "Penne" refers to the goose feather which was used historically to write with and was cut on a diagonal to achieve a really thin tip. The shape, obtained from a pasta tube, can be smooth or ridged, of varying length and has the typical diagonal cut of a quill.
Penne Rigate are perfect for preparing oven-baked pasta or pasta dishes served with meat sauces made from pork or beef. This pasta is equally as good with vegetable based sauces and more in general, due to its versatility, for any recipe from the Mediterranean tradition, such as the classic condiment with tomato, basil, extra virgin olive oil and a sprinkling of parmesan. A classic combination is with Arrabbiata sauce.
A short, spring-form pasta that skyrockets your enjoyment. You like it because it 'goes with everything', it adds a unique flavour to red and white sauces and is the ideal partner for a wide variety of salads. Ideal shape for salads.
One of the most popular short pasta shapes, distinguished by the hole in the inside. Its shape resembles a rosary bead. It is mainly used in meat or vegetable soups, in casseroles, in red sauces and in fasting recipes (e.g. octopus).
The most traditional shape of short pasta, known from grandmother's traditional recipes at family tables. With a shape reminiscent of a grain of wheat, a little 'thicker' than Orzo Medium, it also pours amazingly well and binds beautifully in giouvetsi or ragout. Just as delicious in more modern recipes: orzo with shrimp, orzo with caramelized onions and headcheese, or even orzo with pumpkin cream and feta!
The most traditional short pasta shape, known from grandmother's traditional recipes. It is shaped like a grain of wheat and is very tasty in yuvetski, with lamb and in ragout. It is also ideal for orzo.
It's common knowledge that these streaks have a passionate relationship with sauces, holding all their ingredients together with proverbial skill! As their name suggests, they feature well-formed outer stripes that no sauce, white or red, can resist, offering dreamy flavours cooked for classic dishes. Furthermore, they can be used in the oven in souffles or even in fresh salads!
MISKO spaghetti braids golden series are particularly honored by their name, which of course is taken from their characteristic shape, and therefore love to be "tied" with delicious sauces. They are pasta that show a preference for Mediterranean and thick reds but they also combine harmoniously with whites: braids with red sauce, anchovies and olives or braids with pork, mushrooms and katiki and the result is unsurpassed in taste and quality! 100% Greek monovarietal wheat.
Mezze Penne Tricolore is a unique variation of Penne Rigate since the tomato and spinach flavour enriches the taste of the pasta. It is a unique feast of flavours that can give the table a unique touch and colourful liveliness.
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.
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.
