Sinodis: The World of Pasta

The World of Pasta - Short Cuts
◆ Orecchiette Cooking time: 12 min Orecchiette are born from traditional Apulian cuisine, a region in southern Italy. Here they are also called "strascinate" (from the Italian verb "to drag"), because they used to be dragged with the thumb on the rolling board to obtain their characteristic curve. Barilla, the most appreciated pasta in the world by all gourmets, respected their homemade origins, yet rendering them a masterpiece of pasta-making art, loved in Italy and abroad. The Shape Orecchiette La Collezione Barilla have a round, concave shape with a surface smooth on the inside and rough on the outside. They look so joyful and fanciful giving each dish a touch of creativity that cheers the table. Suggestions for use The most appetizing recipe with which you should try Orecchiette La Collezione Barilla is made of broccoli, anchovies, garlic, oil and red hot peppers. For an innovative touch, you could add some fresh tomatoes. ◆ Farfalle Cooking time: 12 min Farfalle are born from traditional homemade pasta in Emilia Romagna, by pressing the central part of a square piece of pasta with a pinch. Shaped like this, this pasta obtained an incredible shape. The Shape Farfalle have the light and lively shape of butterflies, but they have the colour of the wheat and sun. The pasta, cut in squares, is slightly pressed in the centre, where they become thicker, while the wings are thinner and lighter. Barilla created one of the most cheerful and inviting shapes in Italian cuisine. Suggestions for use To surprise your guests, Barilla suggests Farfalle with Aurora sauce, tomatoes and butter. But to prove their versatility, Farfalle are also great with more intense fragrances and flavours belonging to tradition, as in the recipe that Barilla suggests with broad beans and a special lard with aromatic herbs, originated from north Italy's mountain areas. ◆ Penne Rigate Cooking time: 11 min Penne were born in northern Italy, but they owe they're fame to Neapolitan people's imagination, people that love pleasures in life including the pleasure of good cuisine. The Shape The structure of Penne Rigate Barilla is slender, thin, cut oblique at the end, just like the precious copper, solver and gold pen-nibs, of the ancient feather ink pens. This shape make the Penne Rigate Barilla very dynamic and extroverted in shape, ever since intended for the most creative matches. The deep lines seem as an invitation to welcome and retain sauces, both the thickest and richest, or the lightest ones. Suggestions for use Penne Rigate are perfect with any type of sauce, from the antique recipes belonging to Italian cuisine, such as all'arrabbiata, made with tomatoes, garlic, oil and hot red peppers, or rag? alla Bolognese, made with ground meat, onions, celery, carrots and tomatoes. ◆ Mezze Penne Tricolore Cooking time: 11 min Mezze Penne Tricolore La Collezione Barilla are also part of the big Penne family, which people's imagination was able to interpret in a wide range of shapes. One of the most unusual and precious, for their rich taste and colours, are Mezze Penne Tricolore. The Shape Their shape is short and essential, characterized by point-cut ends and outer grooves. The real surprise, however, lies in their flavour, or rather, flavours. Suggestions for use Mezze Penne Tricolore La Collezione Barilla possess so much rich taste of their own already, that a curl of butter and some Parmigiano are enough to make them a creative dish. They are great with all good Italian cuisine seasonings, whether traditional or creative. ◆ Rigatoni Cooking time: 11 min Rigatoni were born in Rome and belong to a typically Italian gastronomic heritage. Barilla interpreted them with its great culture and experience: selected from the best durum-wheats, cooking always al dente, a constant search for perfection. The Shape Rigatoni Barilla are characterized by a large diameter, a large hole and deep grooves on the outer surface. This rich and full-bodied structure makes them ideal to retain sauces on the entire surface, both inner and outer, enhancing all nuances in a melodious symphony of flavours. Suggestions for use Traditionally combined with meat sauces, Rigatoni Barilla enhance with their rich consistency both refined sauces or a simple sauce with tomatoes, which you can find in the collection of Barilla Sauces. ◆ Pipe Rigate Cooking time: 10 min Some believe they belong to Roman traditional cuisine, and some take them generically back to North central Italy traditions. The Shape Pipe Rigate Barilla have a curled up and sinuous shape. Owing to the double opening at the ends, Pipe Rigate Barilla capture all the seasoning imprisoned in their particular shape and amongst the lines on the outer surface. Suggestions for use Brilliant main characters in the most audacious creativeness within the kitchen, Pipe Rigate Barilla are great with the simple yet appetizing Barilla Olive sauce, made with tomato, black and green olives and extra virgin olive oil, even fancier if you add some tuna fish. All sauces with vegetables and cheese are particularly good with Pipe Rigate because, well-hidden in their inner hollow, they'll slowly melt in your mouth. ◆ Conchiglie Rigate Cooking time: 12 min Inspired by sea shells, they are probably one of the most famous and beloved shapes in the world, owing to their enchanting shape, capable of capturing the treasures of flavour. The Shape Conchiglie Rigate are a graceful concave shape, reminding you of those shells you might find on the seashore, and clever external grooves. A well-balanced structure, with that secret hollow that gathers even the lightest sauce without difficulty, makes them a real work of art. Suggestions for use Barilla suggests you try them with sauces deriving from traditional recipes from the various Italian northern regions. Alternatively, from Apulian cuisine, a region in southern Italy that values simple products of the land and sea, comes a sauce with mussels and broccoli, enhanced with the flavour of tomatoes. ◆ Fusilli Cooking time: 13 min The first Fusillo shape appeared in southern Italy, and was born from the idea of rolling spaghetti on a knitting tool. Only latter, due to preferences and habits of the different Italian regions, the Fusillo evolved and changed. Barilla, Italy's most loved pasta, reinterpreted their shape giving them their characteristics spiral shape, according to Italy's north-centre traditions. The Shape Fusilli Barilla distinguish for their shape that twists as a spiral in subtle curves twirling pleasantly after one another. This particular shape allows Fusilli to embrace the most refined sauces as the most simple ones, superbly valuing each dish. Suggestions for use Fusilli are perfect with rich sauces made with meat or ricotta cheese (a fresh sweet cheese similar to cottage cheese), revealing their ductile and extroverted personality also in fresh pasta salads. Vegetables diced in small pieces, spices, and tuna fish, glide within the spirals accompanied by the velvety notes of raw olive oil.