Barilla Pasta

Spaghetti Cacio e Pepe using Barilla Pasta
You can’t beat Italy’s #1 selling pasta for reliable consistent results. Long and short, for soup or baking, with egg and without. I love their new bronze-extruded range too!
Discover Barilla
Follow @barillaaus on Instagram
Follow Barilla Australia on Facebook
Visit to find out more
Cook With Barilla

I use Barilla Pasta in all sorts of dishes across a wide range of cuisines.

Scroll down to see some of my videos and recipes using Barilla Pasta.

Share page on:

Tagliatelle Bolognese using Barilla Tagliatelle
Play Video about Tagliatelle Bolognese using Barilla Tagliatelle

Tagliatelle Bolognese

Bolognese is the best known Italian ragù, slow-cooked meat sauces that are especially popular in northern Italy. A rich egg pasta, like Barilla pappardelle or tagliatelle is best in this dish.

Macaroni Cheese using Barilla penne lisce
Play Video about Macaroni Cheese using Barilla penne lisce


Macaroni and cheese is great comfort food that can easily be doubled or tripled to feed a crowd. I make it with Barilla penne lisce, you can use any hollow pasta though.

Orzo with Green Onions by Janni Kyritsis using Bariila Risoni
Play Video about Orzo with Green Onions by Janni Kyritsis using Bariila Risoni

Orzo with Green Onion

Orzo, the Italian word for barley, is the name Greeks use for the grain-shaped pasta Italians call risoni (meaning rice). Chef Janni Kyritsis taught me to make this deliciously simple Greek side dish.

Spaghetti Aglio, Olio e Peperoncino - Barilla Pasta

Long Pasta

Long pasta strands include pappardelle and tagliatelle, made with egg and typical of northern Italy. Spaghetti and hollow bucatini, without egg, are from further south.

Nduja Strozzapreti using Barilla casarecce

Short Pasta

Penne, fusilli, farfalle, rigatoni, tortiglioni, orecchiette and cassarecce are all great with chunky sauces that can cling to them and nestle in their hollows.

Pasta e Fagioli (Italian bean and pasta soup) using Barilla risoni and Mutti tomatoes

Soup Pasta

Rice-shaped risoni (also called orzo, meaning barley) is especially versatile. It's great in soups, as a side dish and even cooked risottata, like a risotto.

Spinach & Ricotta Cannelloni - Mutti best canned tomatoes, Vannella ricotta and Barilla pasta

Baked Pasta

Barilla's flat lasagne sheets and tubular cannelloni are conveniently par-cooked and soften in the sauce when baked. Macaroni cheese is the ultimate pasta bake!

Pasta Cooking Tips from Barilla


Which is better, fresh or dried pasta?

Italian enjoy both fresh and dried pasta. Dried is made with a hard variety of wheat, called durum and so can be cooked al dente (meaning it still has a firm bite). Fresh pasta is made with softer wheat varieties and so is cooked until tender. They are both good products, suitable for different sauces.

Why is Barilla pasta so good?

I buy Australian whenever I can, but when it comes to pasta, Italian is best and Italy’s #1 selling pasta is Bariila! Under Italian law all dried pasta must be made with hard durum wheat. I find Barilla reliably al dente every time, and even a little forgiving if it’s been in the pot for a minute too long.

Is Barilla al bronze pasta bronze cut?

Traditionally the finest pasta is extruded through bronze dies rather than the more common Teflon-coated ones. This leaves a rougher, more porous surface for the sauce to cling to. Barilla al bronzo pasta is bronze cut.

How do you cook dried pasta perfectly?

Use 10g salt and 1 litre of water per 100g pasta. Bring water to a rolling boil before adding pasta. Use the packet timing as a guide, but check a minute before by biting a piece. Toss with sauce while still hot and add a little of the cooking water back into it to give creamy consistency.

Is Barilla really Italian? Where is Barilla made?

Barilla is Italy’s number one selling brand of pasta. Barilla’s headquarters are in Parma in the northern Italian region of Emilia-Romagna. The majority of Barilla pasta is made in Italy, under strict Italian laws governing pasta production; a few products (such as the gluten free range) are made in the USA.

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)