Barilla Specialità
Barilla range of six regional Italian shapes of dry semolina-and-water pasta: orecchiette, trofie, reginette and more.
Barilla Specialità is a range of dry durum wheat pasta that brings together regional Italian shapes. According to the official website the ingredients are durum wheat semolina and water, with no egg.
There are six shapes. Orecchiette are the 'little ears' that Barilla calls the most typical shape of Apulian cooking; they cook in 12 minutes. Trofie are twisted Ligurian spindles, the classic partner for pesto. Gnocchetti sardi are small ridged shells from Sardinia. Reginette are wide ribbons with wavy edges. Cellentani are hollow spirals. The tagliatelle in this range are made from semolina and water rather than egg dough, and cook in 6 minutes.
100 g of dry orecchiette contain 12 g of protein and 3 g of fibre. Barilla does not describe a specific production method for this range.
The range is aimed at cooks who want to make regional dishes: orecchiette with broccoli, trofie with pesto, gnocchetti with sausage.
Facts
| Raw material | Durum wheat semolina, water |
|---|---|
| Main use | Regional Italian shapes for traditional dishes |
What it includes
How it connects to Pasta
Barilla Specialità → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- 🏭 Barilla, Dry durum wheat pasta
- Similar and different
- Orecchiette, Trofie, Tagliatelle
Frequently asked questions
What is in the Barilla Specialità range?
Six shapes: orecchiette, trofie, gnocchetti sardi, reginette, cellentani and tagliatelle.
Do Barilla Specialità tagliatelle contain egg?
No, according to the official website they are made from semolina and water; Barilla's egg tagliatelle are in the Emiliane range.
Similar
Barilla Protein+ · Barilla Piccolini · Barilla Al Bronzo · Barilla Integrale · Barilla I Classici · Barilla Emiliane