Today, Barilla is chaired by Guido Barilla, fourth-generation heir to the Barilla family business. Who Owns De Cecco? Melt the butter, add the flour and stir well. Cook for a few minutes on very low heat to obtain a smooth, brownish cream (roux). Al Bronzo, a new Barilla range introduced in 2022, takes the Italian family-run company’s traditional non-GMO, durum-wheat semolina pasta production methods to a new level with special, micro-engraved bronze dies that produce a rough and porous surface that holds on to sauces extraordinarily well.

During the 80s and 90s, Barilla began an international expansion by acquiring companies in Greece, Turkey, and France in Europe. It also has pasta factories in the U.S. and Canada. You’ll then pour the broth into pot, stir, and then add in uncooked casarecce pasta. There is no need to separately cook pasta as the pasta cooks in the same pot with everything else. Let cook for about 15 minutes or until pasta noodles are cooked through. Most of the broth will be absorbed by the pasta but a bit will be left creating a delicious savory sauce combined with all the other ingredients! In 1886, Nicola and his brother Filippo De Cecco founded the “Mill and Pasta Factory of the De Cecco Brothers” with the aspiration to produce the best flour and pasta of the surrounding countryside. 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 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.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.

Note: Short pastas and pasta shells also have numbers—for instance, penne rigate is no. 73; tortiglioni, no. 83; fusilli, no. 96—that seem to conform to a different logic. Capellini, No. 1: Angel Hair Use it for: Vermicelli is great for simple and filling pasta dishes, like pasta with anchovy fillets and cherry tomatoes. Bucatini, No. 9 Selling point: Made from semolina flour, extruded through bronze dies with a micro-engraved coating How to Cook Barilla Pasta GREAT SOURCE OF ENERGY: Barilla pasta will help keep you fuller for longer and is a great source of energy and fibreSo, needless to say, I’m happy to update this post for you. Let’s be honest for a minute, most of us humans have jobs, busy calendar-filled lives, families with little ones, school, and other things going on that limit the amount of time that we have to prepare a really good meal. Trust me, I feel you. IDEAL WITH BARILLA SAUCES: Designed to pair perfectly with your favourite pasta sauces and fillings so you can create something extraordinary

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. 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. Grease an oven tray. Put a layer of béchamel in the bottom, sprinkle some vegetables on top, set a layer of La Collezione Lasagne (no pre-cooking needed) and a pinch of grated parmesan.Barilla is an Italian family-owned company that wears the title of the biggest pasta maker in the world. 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.

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 Veggie pasta made with vegetable puree from real vegetables, like tomatoes, carrots, spinach, and zucchini (great way to serve veggies to kids).Gluten Free is a selection of 13 pasta noodles made with rice, corn, peas, and red lentils, as well as 1 corn flour and 1 polenta product. Ready Pasta, fully-cooked microwavable pasta noodles made of flour, water, and extra virgin olive oil in 4 shapes. 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. 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. 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).