More About Barilla

Barilla is the Italian pasta maker from Parma whose blue boxes are a staple of French and European kitchens. Our Barilla collection covers dried durum wheat pasta in long and short shapes, Collezione specialities, gluten-free and wholewheat options, ham and cheese tortellini, and ready-to-use tomato sauces and pestos, delivered across the UK by Epicerie Corner.

The Story of Barilla

Barilla began in 1877, when Pietro Barilla opened a small bread and pasta shop in Parma, in the Emilia-Romagna region of northern Italy. His sons Riccardo and Gualtiero took the business towards industrial production in the early twentieth century, and the company registered its first trademark in 1910. It is still run by the Barilla family today and has grown into one of the most widely sold pasta brands in the world.

In France, Barilla sits on the shelf next to French brands, and some of its shapes are made with French habits in mind. Coquillettes, the small curved tubes that French children grow up eating with butter, grated cheese and ham, are a good example: they are a French favourite rather than an Italian classic.

Barilla Pasta Shapes in Our Range

Long Pasta

Barilla numbers its long pasta by thickness: the higher the number, the thinner the strand. Barilla Spaghetti N°5 is the standard spaghetti, Spaghettoni N°7 is slightly thicker and holds up to rich, chunky sauces, and Capellini (angel hair) are the thinnest, cooking in only three to four minutes and suiting broths and light olive oil dressings.

Short Pasta

Penne Rigate and Pipe Rigate have ridged surfaces (rigate) that catch sauce, Fusilli and Twists (torsades) trap pesto and creamy sauces in their spirals, and Farfalle, the bow-tie shape, are popular in pasta salads. Coquillettes complete the everyday range.

Collezione, Egg Pasta and Tortellini

The Collezione line brings more traditional shapes: Linguine, Tagliatelle, Fusilli Bucati Corti (short, hollow spirals) and Lasagne made with eggs. Barilla's Tortellini, filled with pork, cured ham and Grana Padano, are a nod to the stuffed pasta of Emilia-Romagna. Tagliatelle and lasagne suit slow-cooked meat sauces and baked dishes, while linguine pair well with seafood and pesto.

Gluten-Free and Wholewheat

Barilla Gluten Free Spaghetti and Gluten Free Coquillettes are made from white and yellow corn flour and brown rice flour instead of wheat. Wholewheat Spaghetti, from the Integrale range, is made with wholemeal durum wheat semolina.

Barilla Pasta Sauces and Pesto

To go with the pasta there are two tomato sauces, Tomato Basil and Arrabbiata, a gently spicy sauce with chilli, plus three pestos: the classic Pesto Genovese with basil, Pesto Rosso with tomato, and a Basil and Rocket pesto with Grana Padano. Pesto works well stirred through hot pasta off the heat with a spoonful of the cooking water rather than cooked. For other brands, see our Pasta Sauces collection.

How to Cook Barilla Pasta

• Use plenty of water: around one litre of water for every 100g of pasta, brought to a rolling boil.
• Salt the water: add salt once the water boils, just before the pasta goes in.
• Follow the pack time: each shape has its own cooking time, from a few minutes for capellini to longer for spaghettoni and gluten-free pasta. Taste a minute early for an al dente bite.
• Match shape and sauce: thin strands for light sauces, ridged and twisted shapes for chunky or creamy ones, and lasagne sheets for baked dishes.
• Keep some water: a ladle of starchy cooking water helps the sauce cling to the pasta.

Barilla FAQs

What does the number on Barilla spaghetti mean?

The number refers to the thickness of the strand within Barilla's range. Spaghetti N°5 is the standard spaghetti most people know, while Spaghettoni N°7 is a little thicker and needs a slightly longer cooking time. Thicker pasta takes longer to cook, so always check the time printed on the box.

Is Barilla gluten-free pasta suitable for coeliacs?

Barilla's gluten-free pasta contains no wheat; it is made from corn and rice flours and is sold for people with coeliac disease and gluten intolerance. Cook it in fresh water and a clean pan so it does not pick up traces of wheat pasta, and check the pack for its gluten-free labelling.

What are coquillettes?

Coquillettes are small, curved tubes of pasta, similar to short elbow macaroni. In France they are a family classic, served with butter and grated cheese or in coquillettes jambon, mixed with diced ham. They cook in under ten minutes and also work well in gratins and soups. More French favourites are in our Pasta collection.

How should I store opened pesto?

Unopened jars keep in the cupboard. Once opened, store pesto in the fridge and use it within the number of days shown on the label. Smoothing the surface and covering it with a thin layer of olive oil helps stop it from drying out.