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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.
Rich, creamy, and filled with his Barilla Pastina – this recipe is the ultimate Italian comfort food that will keep you coming back for more.
3 quarts chicken broth
1 ¼ cup Barilla pastina
4 organic eggs
¾ cup Parmigiano cheese, grated, divided
2 tbsp butter
To make the broth from scratch:
1 whole chicken
4 chicken thighs
3 large carrots, cut in 3-inch pieces
1 yellow onion, with peel, cut in half
3 stalk celery, cut in 3-inch pieces
1 piece Parmigiano rind
3 bay leaves
1 tbsp whole black pepper corn
1 tomato, cut in half
1 small bunch Italian parsley, whole
6 quarts cold water
1 tsp Sea salt
Combine everything together and bring to simmer. Cook for 2 ½ hours. Strain. It should yield around 3.5 quarts liquid. The left over can be frozen.
Bring chicken broth to boil.
Pour in pastina and cook according to directions.
Meanwhile mix eggs to ½ cup Parmigiano, whisk in the broth mixture with one minute to go.
Turn on heat, stir in butter and let rest several minutes before serving with more grated Parmigiano over the top [optional].
See whole pasta range
