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!
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.
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!
Because of its distinctive shape, it is the pasta that excites children and is preferred by adults, as it offers unique appearances on the plate. MISKO Fogo pasta is used in modern recipes with white sauces with seafood, cheese or mushrooms. They are also excellent in pasta salads with mayonnaise and ketchup dressings. Give them a try and you're sure to tie yourself in knots with them!
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.
In the history of pasta, it is fascinating to follow the changes in the sizes and diameters of long pasta shapes. The dimension of Vermicellini for instance is wisely reduced so they can give the full flavour to light fragrant sauces which are the perfect complement. Even thinner than Vermicelli, Vermicellini are particularly inclined to create a synthesis of a thousand curves and a thousand intermingling of flavours around your fork. Barilla suggests treating them with care, coupled with fresh and generous sauces.
Similar to Spaghettini, Vermicellini prefer the company of oil rather than butter. Their multiform flavour is enhanced when put with light fish sauces and can be easily sustained and made appetizing with strong and spicy aromas such as garlic and chilli pepper.
Just like the shells you find on sandy beaches capture all your summer memories, this particularly elegant type of short pasta keeps all the "secrets" of your cooking skills well hidden inside. They "embrace" with love all kinds of cheeses, cold cuts and vegetable sauces, but they also lead the way in recipes with small shrimps, giving a refined look and taste to your table, on every occasion!
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!
