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The Spaghetti are so versatile that they can be served with any seasoning, fish meat, veggies or cheeses, but are also great if you enjoy them white, seasoned only with extra virgin olive oil and a pinch of Parmesan cheese .

The Spaghetti are so versatile that they can be served with any seasoning, fish meat, veggies or cheeses, but are also great if you enjoy them white, seasoned only with extra virgin olive oil and a pinch of Parmesan cheese .

The penne (plural of penna) are a type of pasta from Italian cuisine.

Formato típico de la tradición romana, los Rigatoni se caracterizan por el estriado de la superficie exterior y por el gran diámetro y espesor.

The Linguine are the format of long pasta of Liguria by excellence: in the form of small tagliatella flat and narrow were born to accompany the traditional pesto.

The Bucatini (also called Perciatelli) are originally from the area of Naples, elongated form, round section with holes internally.

The Paccheri are typical of Campania. Its name derives from "paccaria" which means "slap" in Napolitan dialect: probably the popular tradition referred to large and heavy consistency. Used, with different names, also in other regions.

Semolina pasta. The Conchiglioni Rigate, originary from Campania, are today valued and used in all Italy.

The Lumaconi Rigati are a specialty in snail-shaped fluted, ideal for the preparation of dishes, with a variety of fillings and completing the cooking in the oven with the dough covered with a light coating of sauce or white sauce…

The spaghetti is a type of Italian pasta made with flour from hard grain and water. They have long thin ropes and circular section.

The spaghetti is a type of Italian pasta made with flour from hard grain and water. They have long thin ropes and circular section.

Semolina pasta. This medium pasta shape can exalt the flavor of any sauce and make your dish the star of the table.

Dry semolina pasta. Beautiful, easy cooking, rich in flavor, Fusilli pasta: it is special for a successful dish of pasta.

Dry semolina pasta. This form of pasta is made with grooves on the surface making it ideal for any type of rich flavor and sauce recipe.

Dried egg pasta. The more classic pasta of the traditional Mediterranean, healthy and helps to maintain a balanced diet. Ideal for meat in sauce "ragu".

Among our range of nests of semolina pasta, this is the largest format. Its lightness and touch of puff pastry is ideal for mixing and highlight the flavor of any heavy sauce.

As with the largest Penne version, Mezze Penne resembles an old-fashioned pen.

They have inherited of real butterflies the grace and vitality, adopting the bright color of wheat and the sun.

They have inherited of real butterflies the grace and vitality, adopting the bright color of wheat and the sun.

Spaghetti came from Naples and was Antonio Viviani who in 1842 called them as well, because they looked like pieces of string (in Italian, spago). Thanks to its traditional, intermediate diameter in the universe of the long pasta, they are one of the most versatile formats.

In the history of the pasta, it's fascinating to follow the changes of calibers of long pasta shapes and sizes. In Vermicellini, for example, the size of noodles is reduced with wisdom, so that they can give the fullness of flavor and fragrance of seasonings that better accompanyes it.

The Bavette are originated in Genova and they are the long pasta of Liguria Region par excellence, perfect companion of traditional Pesto alla Genovese.

With pasta Barilla Integral you will bring to your table the flavour of the welfare. Indeed, a portion of pasta Barilla Integral contributes more than 20% of the recommended daily amount of fiber.

The Penne Rigate Barilla, of consistent flavor, are able to perfectly retain the sauces. What is the secret? A combination of excellent hard wheats and wire that enhance the most the character of this pasta, prepared with the experience and passion of who carries more than a hundred years making...

The name of the Tortiglioni has a very specific source: «tortiglione» is a characteristic design worked on the lathe, with a streak of rolling spiral, like scratch that characterized this format.

The Fusilli are native to the central and northern part of Italy and owe their name to the spindle (in Italian, fuso) in lathe which is rolled wool.

The Lasagne all'Uovo is one of the classic dishes of the Italian gastronomic tradition, which was prepared already in ancient Rome. They are rough and porous egg pasta rectangles, prepared with fresh eggs to create plates made to perfection. A perfect ingredient to bring the best Italian culinary...

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Slow method comes directly from the artisanal and traditional way to make pasta, a careful search of the finest ingredients, treated with care and without haste, respecting the needs and characteristics and according to the times of nature.

Showing 1 - 30 of 38 items