Wholemeal spaghetti is a natural source of fibre and is made with wholemeal wheat to offer a unique taste.
Even with a very simple sauce, Barilla Wholemeal Spaghetti brings joy to the table. Perfect with everyday, light sauces, they know how to masterfully enhance the most elaborate sauces, such as those with fish.
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.
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.
Small, round balls of durum wheat that "roll" pleasantly in the mouth, leaving a full and juicy sensation of deliciousness! This "playful", fine pasta comes from Northern Greece, is delicious on its own, as an accompaniment to meat, and will also pleasantly surprise you in fresh salads with chicken and chickpeas, lentils or in a delicious soup with mushrooms and grated cheese!
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.
Lasagne are rectangular shapes made of egg dough, elaborately opened to ensure the ideal texture and permeability to concentrate and enhance the accompaniment. Barilla's Collezione lasagna, on the other hand, are ready in just 20 minutes in the oven. In just a few minutes, a perfect result.
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.
This special kind of pasta has a long presence in Greek cuisine. It has the shape of a nest and consists of long, fine pasta. Ideal for tomato soup, meat and vegetable soup and Chinese recipes.
Rigatoni, traditionally associated with rich meat ragu, bring out the texture of the most sophisticated sauces as well as the simplest Basilico sauce, which you can find in Barilla's range of ready-made sauces. With their hollow interior, then, they manage to guard even the lightest vegetable-based sauces. Finally, their grip when boiling and their ease of holding the sauce make them the ideal base for rich and important recipes, such as stuffed pasta pies or classic baked pasta.
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.
The wide leaves of the tagliatelle will add extra points to the appearance of your dish and your enjoyment! They are the ideal surface for spreading any kind of sauce and small delicious pieces of meat or seafood, creating dishes that will catch the eye and delight the palate! Tagliatelle with cream and mushrooms, tagliatelle with tenderloin, sun-dried tomato and cream cheese, tagliatelle au gratin and... the combinations are endless!
Chilopites are a type of traditional Greek pasta, made from durum wheat semolina and eggs. The dough is rolled into a thin sheet and then cut into small strips.
They are rightfully at the top of the list of traditional Greek pasta since they are inextricably linked to one of the most beloved and classic recipes of Greek cuisine, that of rooster with chilopites. Long and wide, they are also a wonderful companion to braised beef or chicken, they are uniquely combined with delicious crabmeat and even in their Spartan version with crumbled feta, they are the epitome of simplicity and taste!
The rough and porous leaf of the Tagliatelle makes them very versatile and perfect for more tied ragu, but also for lighter sauces with vegetables and fish. Barilla suggests you try them with a delicate shrimp and zucchini sauce: a delicate, simple and delicious combination to make every day feel special. And, if you are a lover of tradition, enjoy the Tagliatelle with Bolognese sauce, rich and rich, which you can also find in Barilla's range of ready-made sauces.
