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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
240 g Barilla Spaghettoni pasta
1 tbsp extra-virgin olive oil
3 lemons
1 tsp freshly cracked black pepper
35 g butter
40 g freshly finely grated Parmigiano Reggiano
Sea salt to taste
30 g basil
Drain the Barilla Spaghettoni pasta and set aside, reserving a cup of pasta water for later.
Heat pan on a medium temperature and add butter, allowing to melt but not burn.
Add the juice of the lemons and stir until combines.
Add cheese and stir until well incorporated.
Add salt and pepper to taste and allow to simmer.
Add the saved pasta water to the mixture and allow to simmer. Add the Barilla Spaghettoni pasta directly to the pan.
Continue to cook until the sauce thickens, remove from the heat, and serve with a drizzle of olive oil, lemon zest and basil.
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