Barilla I Classici
Barilla's core range of dry pasta made from durum wheat semolina and water: 44 long, short and soup shapes.
Barilla I Classici is the core range of dry durum wheat pasta from Barilla. According to the official website the recipe is simple: durum wheat semolina and water. Barilla says it selects quality durum wheat for it through long-term collaboration with farming partners along the whole supply chain.
The range has 44 shapes. Long ones include spaghetti No. 5, spaghettini, spaghettoni No. 8, spaghetti grossi No. 7, capellini, bucatini and linguine. Short ones include penne rigate and lisce, fusilli, farfalle, rigatoni, tortiglioni, casarecce, mezze maniche and sedani. For soups there are stelline, risoni (similar to orzo), ditalini, anelli siciliani and pasta mista.
Cooking time is given for each shape: spaghetti No. 5 cook in 9 minutes. Barilla recommends 1 litre of water and 7 g of salt per 100 g of pasta. According to the nutrition table, 100 g of dry spaghetti No. 5 contain 12.8 g of protein.
This is pasta for everyday cooking: with tomato sauce or pesto, in baked dishes and in soups. It contains no egg.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Everyday dry pasta: long, short and soup shapes |
What it includes
- Barilla Anelli Siciliani n.22
- Barilla Bavettine n.11
- Barilla Bucatini n.9
- Barilla Capellini n.1
- Barilla Casarecce n.87
- Barilla Conchiglie Rigate n.93
- Barilla Conchigliette n.39
- Barilla Corallini n.31
- Barilla Ditali Lisci n.45
- Barilla Ditalini Rigati n.47
- Barilla Ditaloni Lisci n.46
- Barilla Ditaloni Rigati n.49
- Barilla Farfalle n.265
- Barilla Farfalline n.59
- Barilla Fusilli n.98
- Barilla Gnocchetti Sardi n.60
- Barilla Gnocchi n.85
- Barilla Gramigna n.52
- Barilla Gran Ruote
- Barilla Linguine n.13
- Barilla Lumachine n.42
- Barilla Mezze Maniche Rigate n.84
- Barilla Mezze Penne Rigate n.70
- Barilla Midolline n.24
- Barilla Pasta Mista n.54
- Barilla Penne Lisce n.71
- Barilla Penne Rigate n.73
- Barilla Pennette Rigate n.72
- Barilla Pipe Rigate n.91
- Barilla Pipette Rigate n.86
- Barilla Puntine n.23
- Barilla Rigatoni n.89
- Barilla Risoni n.26
- Barilla Sedani Rigati n.94
- Barilla Sedanini Rigati n.53
- Barilla Spaghetti Grossi n.7
- Barilla Spaghetti Tagliati n.38
- Barilla Spaghetti n.5
- Barilla Spaghettini n.3
- Barilla Spaghettoni n.8
- Barilla Stelline n.27
- Barilla Tempestine n.21
- Barilla Tortiglioni n.83
- Barilla Ziti Tagliati n.74
How it connects to Pasta
Barilla I Classici → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
Frequently asked questions
What are Barilla I Classici made of?
Durum wheat semolina and water, with no egg or additives.
How long do Barilla spaghetti No. 5 take to cook?
9 minutes according to the official website, in 1 litre of water with 7 g of salt per 100 g of pasta.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Fusilli — Short dry pasta twisted into a spiral, made from durum wheat semolina and water; the name comes from fuso, the spindle.
- Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
- Orzo — Small dry pasta shaped like a grain of rice, made from durum wheat semolina and water; the Italian word orzo means barley.
Similar
Barilla Integrale · Barilla Al Bronzo · Barilla Piccolini · Barilla Protein+ · Barilla Senza Glutine · Barilla Specialità