Updated: Aug 25
Pasta, for us, is the ultimate comfort food. In Italy, it’s generally eaten at least once a day, and for many Italians, a meal would feel incomplete without it.
From a simple spaghetti served with olive oil, garlic and chillies (olio, aglio, peperoncino) to more elaborate baked dishes like a beautiful classic lasagne, pasta can be quick, simple, healthy, nutritious and versatile. We see pasta as “fast food” because it’s quick to cook and the best sauces are uncomplicated and equally speedy to make; while the pasta is cooking in one pot, the sauce is bubbling away in another! Pasta is a meal in itself and most recipes don’t require a lengthy preparation, meaning you can get a family meal on the table in just a few minutes
There are a pasta shape and recipe for each day of the year and more! In Italy, there are over 600 different pasta shapes on the market and new inventions every day, so there is always something new to discover and taste. Italians feel strongly about certain pasta shapes being paired with certain sauces (something I think is only really understood in Italy).
Here are some of the Pasta's offered by Barilla, an Italian multinational food company and also the world's largest pasta producer.
The Farfalle pasta by Barilla has its origination in Lombardia and Emilia – Romagna in the 1500s. Farfalle means butterfly which is the shape of pasta. It looks like bow – tie pasta which are rectangle and oval in shape and pinched from between. It pairs well with light sauces with vegetables or fish, dairy-based sauces, simple oil-based sauces, or in pasta salads.
The Fusilli pasta by Barilla got its name from “Fuso” which is a knitting tool used to roll wool. It is spiral in shape and perfectly suited for meat or ricotta-based sauces. It is made up of basic wheat durum semolina and water. Its best recipe includes arrabbiata sauce and extra virgin olive oil with chopped onions, parsley, salt and pepper for seasoning.
The Fettuccini pasta is made with flat sheets of pasta cut into ribbon shaped strands. They are thick enough to hold robust sauces. It should be tried with dairy-based, oil-based, or tomato-based sauces, and in recipes including meat, vegetables or seafood. It goes well with Napolitana and Bolognese sauce.
Mezze Penne Tricolore
This pasta pays tribute to the three colours of the Italian flag. Its shape resembles the old-fashioned quill pen and it is specially created for the people looking for different colours combined with semolina such as tomato and spinach.
Whole Wheat Spaghetti
It is made up of 100% whole wheat which is the perfect source for fibre. It is ideal for people who want to increase the intake of fibre without losing taste. It is suggested to be tried with fresh tomatoes, mussels, clams and a sprinkle of parsley. Whole Grain pasta is a scrumptious and a wonderful source of fibre that delivers 56g of whole grain in every serving
As it is made from 100% whole wheat, that makes it an excellent source of fibre. This pasta is perfect for anyone seeking to increase their intake of fibre without sacrificing taste. It is recommended to try it with a sauce containing sepiolite, shrimp and peas.
Otherwise, it can be served with light tomato sauce and some fresh rocket.
A representative of Emilia Romagna, semolina lasagna is the egg-free variant of the classic recipe of one of the most popular and popular types of Italian pasta in the world. It’s a dish made up of stacked layers of pasta sheets alternating with fillings like ground meats, vegetables, tomato sauce, cheese and seasonings.
Linguine, very similar to fettuccine, is made from long, flat strands of pasta, but is slender. It is best suited with classical pesto and some incontestable matches like tomato, oil-based or fish-based sauces. It not only pleasures our taste buds but has various nutritional benefits. It is full of Iron and Vitamin B and has a low Glycemic Index, which keeps us fuller for a longer period.
Rigatoni was inspired by “riga” (ridges) and is one of the most beloved shapes in Italy. Originated in Rome, this traditional pasta was the creative influence for the famous Italian director, Federico Fellini, who produced television commercials in 1985 for Barilla. Rigatoni can be tried with chunkier meat or vegetable-based sauces, like a mushroom cream sauce, tomato sauces, or spicy sauces.
Spaghetti is the most popular shape in Italy. The name comes from the Italian word spaghi, which means "lengths of cord." Spaghetti originates from the south of Italy and is commonly used with tomato sauces, fresh vegetables, or fish. Spaghetti being everybody’s favourite goes well even with the simplest sauces like tomato sauce or any oil-based sauces.
See something you like? Get your choice of Barilla Pasta delivered to your doorstep from our import partners Max Inc.
Source(s): Jamie Oliver, Barilla