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!
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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.

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Tagliatelle Bolognese using Barilla Tagliatelle
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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
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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
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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!

How To Cook Pasta Like A Nonna


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.

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