Casarecce originates from Sicily, but is also typical of other regions in the centre-south of Italy. Casarecce are long twists of pasta, which appear rolled up on themselves – perfect for holding sauce until the last drop.
Perfect for ...
Casarecce have a smooth surface which is slightly porous and are a great match for every sauce, from the most traditional to the simplest.
We suggest trying Casarecce with sauces based on typical Mediterranean ingredients such as eggplants, ricotta and basil; for example Casarecce alla Norma, which is a delicious pasta dish.
Ingredients & Nutrition
What's in Barilla Casarecce?
We use purified water in our products.
Durum Wheat Semolina
Ground from durum wheat grains.
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||10.2 g||12 g|
|Fat, Total||1.7 g||2 g|
|- saturated||0.4 g||0.5 g|
|Carbohydrate||60.9 g||71.7 g|
|- Sugars||3 g||3.5 g|
|Dietary fibre||2.6 g||3 g|
|Sodium||less than 5 mg||5 mg|
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil to the water as your sauce won't stick.
COOKING YOUR PASTA
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.