Description
Spaghetti was born in Naples, and it was Antonio Viviani in 1842 who named them that, because they looked like small pieces of string. Thanks to their traditional diameter, intermediate in the universe of long pasta, they are among the most versatile shapes.
The secret of the goodness of Spaghetti n. 5 Barilla? The careful selection of quality durum wheat grown throughout Italy and a more full-bodied shape, designed to give Spaghetti Barilla a balanced thickness and extraordinary consistency.
Ideal with: Tomato sauce with oil and basil. In Trastevere, a historic neighborhood in Rome, trattorias offer them alla puttanesca, a tasty recipe made with black olives, capers, anchovies and tomato.
Ingredients: Durum wheat semolina, Water
500g
Follow the recipe for one of the jewel of Italian cuisine: Carbonara
https://www.barilla.com/en-us/recipes/blue-box/spaghetti-alla-carbonara
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