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.
Barilla reinterpreted the traditional Spaghetti shape, adding to careful selection of durum-wheat a thicker shape, producing a rich and always al dente taste. It is ideal for a great number of Italian cuisine recipes.
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. As you turn them on your fork, their rich shape makes you cheerful but your palate will be the one to reveal their special harmony between the al dente taste of pasta and the creativity of the seasoning.
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. To taste Spaghettoni at their very best, Barilla suggests you try them with a refined leeks and crawfish sauce: a sea flavoured dish made with leeks's soft delicacy. However, to taste real Italian pasta with all the flavours and colours you love, a simple, cheerful Barilla Basilico sauce (which you can find in the Barilla Sauces collection) is enough. |
|
|
