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Always use plenty of water when cooking pasta – at least one quart of water for every quarter pound of pasta. Be sure to use a large enough pot to allow the pasta plenty of room to cook properly. The typical procedure for cooking pasta is to bring 6-8 quarts of water to a boil; add salt; add the pasta, and cook according to the package directions. For our Pronto, no boil, no drain pasta, cook entire box of pasta with 3 cups of water in one pan, over high heat. Typical cooking time for Pronto pasta is about 10 minutes, but please refer to instructions on the package for complete cooking time. Draining is not needed.

The quality of pasta is very dependent upon the kind of wheat used and the manufacturing process. Barilla uses a blend of the finest durum wheat to produce the semolina that makes our pasta. Barilla's innovative milling process and methods assure the high quality and excellent cooking properties of our pasta.

The Mediteranean style of eating is celebrated as one of the healthiest in the world. Pasta is a cornerstone of this lifestyle, and in fact it is eaten regularly in Italy. Pasta is not only an affordable, healthy family meal choice, but also provides a delicious culinary vehicle in which to incorporate more vegetables, legumes and other healthy foods into your eating plan.

Yes, you can tell just by looking at it. Good pasta will have a unique yellow color. Properly grown, stored, milled, and dried, pasta will have very few defects such as black specks, white spots, or cracks. During cooking, the pasta will not clump together or form surface stickiness, and it should have good texture and elasticity upon chewing. Visually the pasta should be an amber yellow color, uniform in size and shape, and without grayish or reddish shades. Quality pasta will have a pleasant taste and aroma, and always cook al dente.

Durum wheat is a hard wheat that when milled properly produces high-quality semolina. It is high quality because semolina has proteins in it that contain elevated quantities of gluten. These attributes, along with the compact structure of semolina, allow Barilla Pasta to maintain its cooking consistency, delicious flavor, and al dente texture.

The shelf life on our products vary. For the very best quality and taste, Barilla recommends using our pasta by the "best if used by" date found on our packaging.

This is the date on our packaging that Barilla recommends the product be consumed by. Past this date, Barilla cannot guarantee the product's freshness.

Pasta alone will not make you fat.  Excess calories create excess fat. Pasta is a good complex carbohydrate food.  Skip the heavy cream and butter sauces to trim back the calorie content of the meal and choose nutrient-rich pasta “partners” that are high in fiber or protein and low in unhealthy fats, such as fresh herbs, vegetables, beans, and lean poultry.

Pasta should be stored in a cool, dry place such as a cupboard or pantry.

Barilla is privately owned by the Barilla family. The fourth generation of the Barilla family is as committed to producing quality and innovative products today as its great-great grandfather was over 145 years ago.

Barilla was founded in 1877 when Pietro Barilla senior opened a bread and pasta shop in Parma in strada Vittorio Emanuele no. 252.

The Group exports its products to over 100 countries and owns 30 production districts (15 in Italy and 15 in the rest of the world).

The Press Room section contains the latest news on the Barilla Group and its brands, or you can consult the financial and sustainability reports in: https://www.barillagroup.com/en/press-room/reports/

Always use plenty of water when cooking pasta – at least one quart of water for every quarter pound of pasta. Be sure to use a large enough pot to allow the pasta plenty of room to cook properly. The typical procedure for cooking pasta is to bring 6-8 quarts of water to a boil; add salt; add the pasta, and cook according to the package directions. For our Pronto, no boil, no drain pasta, cook entire box of pasta with 3 cups of water in one pan, over high heat. Typical cooking time for Pronto pasta is about 10 minutes, but please refer to instructions on the package for complete cooking time. Draining is not needed.

Salt is always used in preparing pasta in Italy. A touch of salt in the water brings out the flavor of the pasta. Sea salt is recommend since it is a natural product that enhances the flavor without creating salty-tasting pasta. If you are on a sodium-restricted diet, the salt may be omitted.

Adding oil to the pasta water does not stop pasta from sticking together. Using Barilla's high-quality pasta and using the correct proportion of water to pasta ratio will prevent the pasta from sticking together.

Pasta should not be rinsed after cooking. This method was utilized to rinse excess starch off the pasta. When poor-quality wheat is used, the pasta releases too much starch and sticks together. Because Barilla pasta is made with high-quality durum wheat, the natural starches released from our pasta complement the pasta meal. These starches allow the sauce to adhere to the pasta better.

Pasta provides steady energy. Cooking pasta perfectly ‘al dente’ (still slightly firm) allows you to reap the full benefits of pasta’s already strong ability to increase satiety, delaying hunger pangs and providing fuel for working muscles long after meals. Due to the special protein structure of traditional pasta dough, pasta has a low to medium glycemic index (GI) value depending on the cut, which means that the body digests it more slowly than most other carbohydrates. That’s true for pasta that’s made from either soft or hard wheat. To keep the GI value low, cook your pasta to ‘al dente.’

Preparing Barilla Tortellini is incredibly simple and foolproof. Just add the Tortellini to boiling water and let it cook for 10 to 11 minutes. To finish, you can add sauce or simply drizzle some extra virgin olive oil and grate some fresh Parmesan on top to create a delicious, authentic Italian dish. Another delicious option is to cook the Tortellini in broth, such as chicken broth.

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