Long

Showing 1 - 18 of 18 items

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.

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.

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".

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.

Small pasta eggs nests very light and with a genuine flavor, ideal for making delicious and natural pasta dishes.

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.

The Tagliatelle all'Uovo Barilla contain the flavour of the best gastronomic tradition of Italy. Its mass, rough and with body at the right point, combines in only two millimeters thick semolina durum wheat and fresh eggs.

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.

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.

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.

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 - 18 of 18 items