Pipette, meaning "little pipe" in Italian, is commonly found in the pasta dishes of Campania and Liguria. However, pipe-shaped pasta can be found throughout the various regions of Italy.
Barilla Pipette is a charming, delicious pipe-shaped pasta with curves and grooves to retain sauce inside and outside. The pipe is open at both ends with one of them pinched to capture even more bits of the sauce. In Naples cooks prefer larger pipe-shaped pasta for baked pasta dishes. North Central Italians prefer smaller versions.
Pipette is perfect for the American favorites macaroni & cheese and pasta salad. It also pairs 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 8 minutes. For more tender pasta, boil an additional 1 minute.
04. Remove from heat. Drain well.
05. Serve immediately with your favorite Barilla sauce.