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Capellini
Cooking time: 3 min
Capellini are originally from the North centre and bear an evocative
name, as Capellini is the Italian diminutive of delicate hair.
They are also known as Capelli d'Angelo, because they recall
an Angel's light and delicate hair.
The Shape
They appear as long golden threads of pasta, of slender width.
In Italian cuisine they offer their very best, enhancing ingredients'
flavour and embracing them into a seemingly fragile hug. They
remain perfectly al dente when cooked in broth, where they love
to dive and wind around in fantastic shapes.
Suggestions for use
Capellini prefer light sauces that do not season too heavily.
Barilla suggests trying them with a very simple sauce: fresh
tomatoes, oil and basil that you also find among the Barilla
Sauces.
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Spaghettini
Cooking time: 5 min
Spaghettini originated in Naples a long time ago just as Spaghetti,
only that they are a thinner version. Since always the base
of every day Italian cuisine, they can transform into specialities
with an elevated gastronomic importance.
The Shape
Slender and light, through Barilla's experience, Italy's most
loved pasta, Spaghettini maintain a brisk consistency: a certainty
for those who love the delicacy of this traditional shape of
long pasta, without giving up the pleasure of a good pasta al
dente.
Suggestions for use
Spaghettini Barilla traditionally call for sauces with oil,
to help their delicate and slender shape not to become too bulky.
Gourmets love to combine them with spicy sauces that are typical
of southern Italy's flavours.
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Spaghetti
Cooking time: 8 min
Spaghetti were born in southern Italy, very long time ago. The
story says that it was the first type of pasta created by man.
Their name comes from the word "spago" , which is
a fairly thin string, and these particular shapes create graceful
and elegant movements in the dish. Nobody can resist to the
playful fascination of rolling them on a fork, carefully gathering
the sauce to be able to taste their deliciousness.
The Shape
Spaghetti are one of the most ancient shapes of pasta. Long
and thin, yet not too fine, after being cooked they become brisk
and graceful. They love to plunge in any sauce, and for this
reason they're extremely versatile allowing an infinite number
of combinations: from the most traditional recipes, to the most
unusual ones.
Suggestions for use
Simply served with Barilla Pomodoro sauce, oil and basil, Spaghetti
Barilla bring cheerfulness on the table. A traditional Italian
recipe proposes them alla puttanesca, an inviting sauce with
black olives, cappers, anchovies and tomato.
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Spaghettoni
Cooking time: 13 min
In the history of pasta, it is fascinating to follow the changes
of thickness in longer pasta shapes. Spaghettoni, for instance,
have a wide diameter and are ideal to give a full taste to each
sauce, especially to generous and fresh seasonings.
The Shape
Spaghettoni have the traditional long shape of Spaghetti, but
their aspect is more substantial, expressing thousands of curves
and interlacings on the fork: perfect to enhance any sauce,
even the lightest and imaginative.
Suggestions for use
The wide shape of Spaghettoni Barilla makes them perfect to
enhance light sauces, such as those made with fish or those
with strong and spicy fragrances with garlic and hot red pepper.
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Bavette
Cooking
time: 6 min
Until the mid-fifties, Italian pasta was divided between pasta
of Neapolitan origin and that originated in Genoa, great northern
city on the sea. Whereas Naples associated its name to the most
famous shape in the world, Spaghetti, Genoa can boast the invention
of Bavette.
The Shape
Bavette Barilla are an imaginative version of Spaghetti. They
have a flat section and a slightly convex shape that makes them
one of the longer shapes of pasta made with durum-wheat semolina,
particularly suitable to enhance sauces, as they capture a great
variety of flavours.
Suggestions for use
Particularly appetizing even if seasoned just with a simple
curl of butter, Bavette Barilla are truly great with the traditional
Pesto alla Genovese, with a rich fragrance of basil, one of
the most important herbs of the Mediterranean gastronomic tradition.
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