Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size, and be either smooth or ridged. Pasta Elbows originated from Northern and Central Italy, where they are traditionally used in soups.
Barilla twisted Elbows are ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce. You can take this fun shape beyond the expected in any number of traditional Italian meals, including soups, baked pasta dishes, or even toss it with vegetable or cheese sauces.
Elbows are perfect for the American favorites macaroni & cheese and pasta salad. They also pair well with dairy-based sauces (like butter and cheese), tomato-based sauces with or without vegetables, and chunky fish or meat-based sauces.
01. Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.
02. Add contents of package to boiling water. Stir gently.
03. Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil for an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.