Barilla Pasta Pasta La Collezione

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Use it for: Spaghettoni is a long pasta strand that stands up remarkably well to meat-based sauces, be it a hearty bolognese or ragù. Vermicelli, No. 8 The numbers on pasta boxes are unique identifiers assigned by the manufacturer to help distinguish each shape. There’s no common numbering system between brands; each brand tends to have a system of its own. The Collezione range consists of pasta strands made entirely in traditional ways—from non-GMO, durum-wheat semolina flour, with extrusion through bronze dies, and a slow drying process. This is a pricier option of superior quality. Barilla has three ranges of wheat-flour pasta: Classic Blue Box, Collezione, and, since recently, Al Bronzo.

Use it for: Spaghettini is best for simpler, more traditional oil-based pasta dishes like Aglio e Olio (pasta with garlic and olive oil), or Aglio, Olio e Peperoncino (pasta with garlic, olive oil, and chili-pepper flakes). Spaghetti, No. 5: An Italian Staple The truth is that both Barilla and De Cecco are family-run Italian companies that make fantastic pasta. And you won’t make a mistake no matter which one you end up choosing for your home cooking. Who Is Barilla Owned By? Use it for: Linguine goes with pesto sauces, as well as seafood pasta dishes like Linguine alle Vongolle (linguine with clams). Barilla Pasta Ranges Compared to Barilla, which only cuts its Collezione range using bronze dies, De Cecco goes the extra mile and bronze-cuts all of its pasta noodles. But that doesn’t necessarily put De Cecco pasta ahead of Barilla. Grain is whole-grain pasta in 5 shapes and forms that’s a great source of fiber, protein, and phosphorus for your body.Use it for: Linguine fini is an all-around pasta shape that pairs well with everything from tomato- to cream- to extra-virgin olive oil-based sauces. Use it when you want to make spaghetti with a twist. Linguine, No. 13

Today, Barilla is chaired by Guido Barilla, fourth-generation heir to the Barilla family business. Who Owns De Cecco? Selling point: Made from semolina flour, extruded through bronze dies with a micro-engraved coating How to Cook Barilla Pasta Barilla also makes Collezione Bucatini, made from semolina flour and extruded through traditional bronze dies, and Al Bronzo Bucatini, also made from semolina and bronze-cut, but with “micro-engraved” dies that give the bucatini a rougher texture. By the numbers: everything you need to know about Barilla’s pasta shapes and how to use them in your home cooking. Repeat this procedure 5 times, alternating layers of vegetables, Lasagne and béchamel. Finish with béchamel and parmesan cheese (be careful to have enough béchamel to cover completely the top of the fifth layer).

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First, boil the strands in a pot of generously salted, vigorously boiling water. Most recipes will call that you use the meantime to prepare the sauce. The “Collezione” range of spaghetti is made from semolina flour and extruded through bronze dies. The spaghetti in Barilla’s highest-end collection, “Al Bronzo,” also—but with a rougher, more porous surface that gives them an artisanal look and mouthfeel. As of 2013, after a series of acquisitions and pasta factory openings, De Cecco officially became the third-largest pasta producer in the world. GREAT SOURCE OF ENERGY: Barilla pasta will help keep you fuller for longer and is a great source of energy and fibre

Barilla is an Italian family-owned company that wears the title of the biggest pasta maker in the world. From the “Classic Blue Box” and the premium “Collezione” pasta, which I genuinely recommend anyone considering Barilla, to the hip Protein+, Whole Grain, and Organic range for the health-conscious eater, Barilla is without doubt one of the best Italian pasta brands carried by grocery stores. Egg Pasta is made of semolina flour, water, and eggs from free-range hens. The range consists of 31 egg pasta shapes and 3 pasta shapes made with egg and spinach. Most of the Barilla pasta varieties sold in the U.S. are made in the company’s two U.S. factories in Ames, IA and Avon, NY, with a few exceptions (Barilla Tortellini and Barilla Oven Ready Lasagne).Carbonara with Peas is a gourmet meal that isn’t too complex and requires just a few ingredients making it the perfect dish for busy nights or for a cook that is just dipping their toes into creating more artisanal foods at home. For myself, creating artisanal meals starts with family tradition. The best traditional meals are the ones that supply comfort in every bite and have the power to bring families together around the dinner table. A carbonara is THAT meal for my family. The De Cecco family business did well and created a name for itself among the locals. In 1908, the two brothers created the iconic De Cecco trademark of an Italian country girl carrying two wheat sheaves. Use it for: Bucatini is the best pasta strand to use for Pasta alla Carbonara. It also works wonders with Cacio e Pepe and Pasta al Burro (pasta with butter; most of us know it as Pasta Alfredo). Linguine Fini, No. 11 Spaghetti, no. 5, is the Barilla pasta everyone knows. Part of Barilla’s “Classic Blue Box” range, it cooks in 9–10 minutes (8-9 minutes al dente) and is available in two sizes: a 16-oz box (about enough for 8 servings) and a 32-oz box (for 16 servings). The big size is great if you’re cooking for a crowd or a large family. IDEAL WITH BARILLA SAUCES: Designed to pair perfectly with your favourite pasta sauces and fillings so you can create something extraordinary

If in doubt, and while you can’t go wrong with Classic Blue Box pasta, go with the Collezione or Al Bronzo lines. The texture from the bronze-die extrusion does make a difference, especially on more traditional pasta dishes where you really want the sauce to adhere to the strands. Classic Blue Box Use it for: Vermicelli is great for simple and filling pasta dishes, like pasta with anchovy fillets and cherry tomatoes. Bucatini, No. 9 Both Barilla and De Cecco are Italian family-run companies with humble beginnings that grew into two of the biggest pasta companies in the world. They make boxed pasta from 100% semolina flour and their products are carried by almost every grocery store.Next, add in ground Italian sausage. With a wooden spoon, break up sausage into crumbles and continue to stir until all sausage is completely browned and cooked through. In 1980, De Cecco expanded its Fara San Martino factory with a second facility, doubling its production output. In 1986, De Cecco added olive oil to its product portfolio. Since, De Cecco has also started to make canned tomatoes, ready-made sauces, gnocchi, and grains. At the end of the day, your choice of pasta is your own business. Food bloggers like me can try to convince you all they want of the merits of one brand compared to the other. Durum Wheat Pasta is De Cecco’s staple Italian pasta that comes in a variety of 111 classic and 23 specialty shapes made of semolina flour. Once the strands are cooked al dente, meaning no longer crunchy but still a little firm to the bite, fish them out of the water and toss them with the sauce. (It’s often beneficial to transfer a bit of starchy and salty sauce along with the pasta.)