Chifferi Elbows

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Barilla Chifferi Elbow
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Chifferi is named for its twisted tubular shape that can vary in size and be either smooth or ridged. It originated from Northern and Central Italy, where they are traditionally used in soups.

Perfect for ...

Chifferi are perfect for 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.

About

Semolina
Cooks in 10 minutes

Pack Size(s)

  • 500g

Benefits

Great source of energy
Low Glycemic Index, keeping you fuller, longer

Suitable For

Vegan
Vegetarian

Ingredients & Nutrition

What's in Barilla Chifferi?

  • Semolina

    Semolina

    Ground from Durum wheat grains.

  • water ingredient

    Water

    We use Purified water in our products.

  • What's the nutritional value?

    A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.


    Values Units (per 85g) Average Quantity per 100g
    Energy 1293 kJ (309 Cal) 1521 kJ (364 Cal)
    Protein 9.9 g 11.6 g
    Total Fat 1.7 g 2 g
    Sat Fat 0.5 g 0.6 g
    Carbohydrate 61.4 g 72.2 g
    Sugar 3.1 g 3.6 g
    Dietary Fibre 2.6 g 3 g
    Sodium less than 5 mg 5 mg
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    Full Ingredients and Nutrition

    Cooking & Measuring

    Measuring your pasta

    / /

    Our Chef’s tip

    Salt will help flavour to the pasta but avoid adding oil as your sauce won't stick

    COOKING YOUR PASTA

    1

    Bring 4 - 6 quarts of water to a rolling boil, add salt to taste.

    2

    Add contents of package to boiling water. Stir gently.

    3

    Return to a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil an additional 1 minute.

    4

    Remove from heat. Drain well.

    5

    Serve immediately with your favorite Barilla sauce.

    Full Cooking Instructions
    about us

    About Us

    Over 130 years of Italian passion goes into our products
    Learn More

    "Give people food that you would give your own children" 

    Pietro Barilla  

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