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. The Barilla version is ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce.
With Barilla twisted Elbows, you can take this fun shape beyond the expected in any number of traditional Italian meals, including soups, baked pasta dishes, or even tossed with vegetable or cheese sauces.
PLUS pairs well with tomato-based sauces and sauces with lots of fresh vegetables. Oil-based sauces work well with all PLUS shapes. Typically we do not recommend using meat-based sauces with PLUS shapes.
Cook Barilla PLUS® in boiling water 7 minutes, then drain and serve according to the recipe directions. For more tender pasta, boil an additional minute. Due to its higher protein content Barilla PLUS® takes several extra minutes to cook than traditional pasta.