Bavette originate in Genoa and have the shape of a flat spaghetti. They are the most typical Ligurian long pasta cut: if Naples has linked its name to the most famous pasta shape in the world, Spaghetti, Genoa can claim the invention of Bavette. Born to be paired with traditional pesto, they also go well with vegetable sauces.
The evolution of pasta thickness is an exciting part of the history of pasta. Spaghettoni has a broader diameter than Spaghetti, and is the perfect pair to all types of sauces, particularly those with fresh, full-bodied ingredients.
Risoni were originally created as a substitute for the lack of rice on Italian tables. They are a delicious alternative that can be cooked as rice or in soups to create a huge variety of recipes.
Like its larger counterparts, Spaghettini are extremely versatile and are the base for daily Italian cuisine. They can also be easily transformed into a specialty dish simply by changing the sauce and adding more exciting ingredients.
Spaghetti originated in Naples and got their name from Antonio Viviani in 1842, as they looked like small pieces of string, from the Italian word "spago". Originally they measured 50cm in length however due to time and space related needs, they have been shortened until they reached their current length of 25cm.
Nowadays Barilla Spaghetti No 5 is synonymous with Italian cuisine everywhere; their sinuous and elegant shape is irresistible, as is the charm of rolling them around your fork.
Tortiglioni are one of the many variations of Maccheroni, one of the most famous pasta shapes from Naples.
The name has a well defined origin: "Tortiglione" is a characteristic design from the lathe used in pasta manufacturing, with vertical ridges, just like the ridges that characterise the Tortiglioni shape.
This is a truly versatile shape that traditionally is best matched with a full bodied sauce.
Originally from the centre-north of Italy, the name Capellini means light hair, or childrens hair. In fact they are also known as Angel Hair or Venus Hair, for their delicate and elegant shape.
A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all' Arrabbiata or with ragu'.
Fusilli are born in the centre-south of Italy, and get their name by the "fuso", the knitting tool used to roll up the wool. Their shape is created by three small wings harmoniously twisted on themselves, in a spiral movement, which captures every type of sauce.
Farfalle are made from a flat sheet of pasta cut into checks and "stapled" at the centre. Their delicate surface unfolds on the palate through the different consistency between the centre and the ends: a real pleasure for all food lovers. One of the most interesting pasta shapes, Farfalle adapt well to many different combinations of taste and flavour.
Cut Macaroni, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size, and be either smooth or ridged. Pasta elbows originated from Northern and Central Italy, where they are traditionally used in soups. The Barilla version is ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce.
If the origin of Maccheroni is lost somewhere in the ancient times, the Rigatoni, among the largest shape in the same family, originates in Rome and belongs to all Italian tradition.