Choosing Pasta
Home chefs should never blame themselves for pasta not cooking properly. All pastas are not the same. Barilla has compiled some tips to help you make the best pasta choice for you and your family.
Appearance
When shopping for pasta look for a golden, amber color — a sign of good-quality wheat — versus whitish, reddish, or grayish hues. Pasta that adheres to high-quality standards should also have fewer specs (blackish marks) or impurities.
Bite
Good pasta should cook "al dente" every time for the best meal experience. "Al dente," which means "to the tooth" in Italian, simply means that the finished pasta should be firm when it is ready to be eaten.
Clarity
Pasta that is made with the highest-quality durum wheat should not release a lot of starch in the cooking water. Look to make sure the cooking water is clear versus cloudy — an indicator that excess starch is being released, which usually results in sticky, clumpy pasta.
Doesn't break, clump, or stick
Pasta made with the highest-quality durum wheat should not break, clump, or stick when cooking. Serve immediately to ensure the best meal experience.
Elasticity
Pasta, particularly long cuts, should be springy and lively, not limp, and should always hold its shape.
Measuring Pasta
When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow. What does 2 ounces of dry pasta look like? It depends on the shape. Use the helpful charts below to create perfect portions of pasta every time.
- Tortellini
-
| BARILLA PASTA - PRODUCT YIELDS |
| Tortellini |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Tortellini |
1/2 cup |
1 cup |
2-1/3 cups |
3-1/2 cups |
| Tortellini - Family Size pkg. |
1/2 cup |
1 cup |
3-3/4 cups |
5-1/4 cups |
| Tortelloni |
3/4 cup |
1 cup |
3-1/4 cups |
3-1/2 cups |
- Long Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Long Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Angel Hair |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
8-1/2 cups |
| Fettuccine |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
9 cups |
| Fettuccine Rigate |
2-1/4 inches (circumference) |
1 cup |
6 inches (circumference) |
8 cups |
| Linguine |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
8 cups |
| Linguine Fini |
2-1/8 inches (circumference) |
3/4 cup |
5-3/4 inches (circumference) |
6-1/2 cups |
| Spaghetti |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
8-1/2 cups |
| Spaghetti Rigati |
2-1/4 inches (circumference) |
1 cup |
6 inches (circumference) |
8 cups |
| Thick Spaghetti |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
9 cups |
| Thin Spaghetti |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
9 cups |
- Short Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Short Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Campanelle |
3/4 cup |
1-1/2 cups |
6-3/4 cups |
9-1/2 cups |
| Cellentani |
2/3 cup |
1-1/4 cups |
5-1/2 cups |
9-1/2 cups |
| Elbows |
1/2 cup |
1-1/8 cups |
4 cups |
9 cups |
| Farfalle |
3/4 cup |
1-1/4 cups |
6-1/3 cups |
9 cups |
| Fiori |
2/3 cups |
1 cup |
5-1/4 cups |
9-1/4 cups |
| Gemelli |
1/2 cup |
1-1/8 cups |
4 cups |
8-1/4 cups |
| Medium Shells |
3/4 cup |
1-1/8 cups |
6 cups |
9 cups |
| Mezze Penne |
1/2 cup |
1 cup |
4 cups |
8 cups |
| Mezzi Rigatoni |
3/4 cup |
1-1/4 cups |
6-1/2 cups |
10 cups |
| Mostaccioli |
1/2 cup |
1-1/4 cups |
5 cups |
9 cups |
| Penne |
2/3 cup |
1-1/4 cups |
5 cups |
9-1/2 cups |
| Pipette |
2/3 cup |
1 cup |
4-1/2 cups |
7 cups |
| Rigatoni |
3/4 cup |
1-1/4 cups |
5-2/3 cups |
10 cups |
| Rotini |
1/2 cup |
1 cup |
5 cups |
8 cups |
| Tri-Color Fiori |
2/3 cup |
1 cup |
5-1/4 cups |
9-1/4 cups |
| Tri-Color Rotini |
2/3 cup |
1 cup |
5-1/4 cups |
7-1/4 cups |
| Ziti |
2/3 cup |
1-1/4 cup |
5 cups |
9-1/2 cups |
- Soup Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Soup Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Ditalini |
1/3 cup |
1-1/4 cups |
2-1/4 cups |
9-1/2 cups |
| Orzo |
1/4 cup |
2/3 cup |
2 cups |
5 cups |
| Pastina |
1/3 cup |
1-1/4 cups |
2 cups |
7-1/2 cups |
- Baking Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Baking Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Large Shells |
3/4 cup |
1-1/4 cups |
6 cups |
10 cups |
- Piccolini Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Piccolini® Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Piccolini® Mini Farfalle |
3/4 cup |
4/5 cup |
3-1/2 cups |
7-1/2 cups |
| Piccolini® Mini Fusilli |
3/4 cup |
1-1/4 cups |
6 cups |
9 cups |
| Piccolini® Mini Penne |
1/2 cup |
1 cup |
4-1/4 cups |
7 cups |
| Piccolini® Mini Wheels |
3/4 cup |
1-1/4 cups |
5 cups |
9-1/4 cups |
- PLUS® Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| PLUS® Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| PLUS® Angel Hair |
2-1/4 inches (circumference) |
1 cup |
6 inches (circumference) |
8 cups |
| PLUS® Elbows |
2/3 cup |
1 cup |
5 cups |
7-1/2 cups |
| PLUS® Farfalle |
3/4 cup |
1 cup |
5 cups |
8 cups |
| PLUS® Penne |
1/2 cup |
1 cup |
4 cups |
8 cups |
| PLUS® Rotini |
3/4 cup |
1 cup |
5 cups |
8 cups |
| PLUS® Spaghetti |
2-1/2 inches (circumference) |
1 cup |
6 inches (circumference) |
8 cups |
| PLUS® Thin Spaghetti |
2-1/4 inches (circumference) |
1 cup |
6 inches (circumference) |
8 cups |
- Whole Grain Shapes
-
| BARILLA PASTA - PRODUCT YIELDS |
| Whole Grain Shapes |
DRY PASTA - 2-OUNCE SERVING |
CUPS COOKED PASTA |
CUPS UNCOOKED PASTA PER PKG |
CUPS COOKED PASTA PER PKG |
| Linguine |
2-1/8 inches (circumference) |
1 cup |
5-3/4 inches (circumference) |
8 cups |
| Medium Shells |
3/4 cup |
1-1/8 cups |
6 cups |
9 cups |
| Penne |
3/4 cup |
1-1/8 cups |
4 cups |
8 cups |
| Rotini |
3/4 cup |
1-1/8 cups |
4-1/2 cups |
7 cups |
| Spaghetti |
2-1/4 inches (circumference) |
1 cup |
6 inches (circumference) |
7-1/2 cups |
| Thin Spaghetti |
2-1/2 inches (circumference) |
1-1/8 cup |
7-1/2 inches (circumference) |
8 cups |
How to Cook Pasta
Cooking pasta is easy, but how much water to use, which pot, and the right combination of pasta and sauce must be chosen carefully in order to prepare a perfect pasta meal.
Barilla has been making pasta for over 130 years, and we know the best ways to prepare pasta just like the Italians do. Here are some rules for enjoying pasta at its best:
Pasta should be prepared just before serving it
- Use a tall, large pot filled no more than ¾ with water. If there is too much water in the pan it may boil over, and too little water will not allow the pasta to cook properly.
- Use a 6- to 8-quart capacity pot to prepare one pound of pasta.
- The temperature of the water used to fill the pot does not affect the end result of the pasta and its performance. However, using hot tap water will allow the water to come to a boil faster.
Salt the water
- Salting the water brings out the natural flavor of the pasta.
- Salt must be added once the water has started to boil. If the salt is added too late, it will not be absorbed correctly into the pasta. Adding salt too early may lengthen the boiling time.
- Allow the salt to dissolve before adding the pasta.
- If you are on a sodium-restricted diet, please follow your doctor's orders. Adding salt is optional and a matter of taste.
Add the pasta and quickly return the pot to a boil
- Pour in the pasta and increase the heat source to bring the water back to a boil.
- Do not cover the pot.
- Stir the pasta gently several times while it is cooking, approximately every three minutes. Barilla pasta is made so that it does not stick to the bottom of the pot, but it is advisable to stir the pasta so that it cooks evenly.
Do not add oil to the water
- Barilla's use of premium ingredients to make our pasta guarantees the pasta's superior quality and performance. When poor-quality wheat is used, the pasta releases too much starch and sticks together. This is not the case with Barilla pasta.
- Olive oil does nothing for the taste of pasta and its usage will make the pasta slippery, allowing the sauce to "slide" off the pasta.
- Italians do not use olive oil when cooking pasta.
Follow the cooking times on the package
- For perfect pasta, simply follow the cooking times on the package, even though it is a good idea to taste the pasta just before draining to make sure it suits your taste.
- Pasta has been cooked properly when it is soft on the outside, but the inside is still a little hard. In authentic Italian cooking, this is called al dente.
Drain pasta immediately after it is done cooking
- Drain pasta into a large colander and toss it gently to remove excess liquid.
- The pasta should remain moist but not dripping wet.
- Pasta should not be rinsed after cooking unless for a pasta salad recipe. The natural starches released from the pasta complement the pasta meal because they help "bind" the sauce that is to be used, and allow the sauce to adhere better to the pasta.
- Always save a couple of tablespoons of the cooking water; it may be needed to dilute the sauce or in sautéing the pasta with the sauce before serving.
- In Italy, pasta is usually undercooked in the water by about three minutes. Pasta is then transferred to a sauté pan with the prepared sauce, and then cooked with the sauce for the additional three minutes�allowing the pasta to absorb the flavors of the sauce.
Add sauce and serve immediately
- When pasta is drained it is still cooking. Therefore, the sauce should be added quickly.
- Pasta should be served hot.
- Italians use very little sauce with their pasta—just enough to coat it.
- To finish the pasta, top with Parmesan cheese, a little freshly ground black pepper, or olive oil.
Myths About Cooking Pasta
Myth
Add olive oil to cooking water to prevent the pasta from sticking.
Truth
Lesser-quality pastas tend to stick and clump. It is possible that the process of adding olive oil to cooking water started in order to prevent pasta from sticking and clumping. A good-quality pasta should not stick or clump. Using olive oil is purely a waste of good oil, because it is left in the cooking water anyway. Also, a little bit of cooking water is usually reserved to help bind the sauce that is being used in the finished dish. By adding olive oil, the binding quality of the starches released in the water is offset by the slippery quality of the olive oil.
Myth
Throw pasta on the wall to see if it is ready.
Truth
The only thing that throwing pasta on a wall does is create a mess! Cut the pasta with a knife or fork, or bite it. Pasta, the authentic Italian way, should be slightly chewy with a very small white dot at the core.
Myth
All pasta is the same.
Truth
Home chefs should never blame themselves for pasta that turns out sticky, clumpy, or breaks during cooking � it's the pasta! Choose a good-quality pasta for a perfect meal experience every time.
Myth
Rinse pasta after cooking and draining.
Truth
When pasta cooks, its natural starches are released in the cooking water. These starches complement the pasta meal because they help "bind" the sauce that is to be used, and allow the sauce to adhere better to the pasta. For the best meal experience, do not rinse your pasta after cooking and draining. The only exception to this rule is when preparing pasta salads. In this case, use cold water to rinse to prevent your pasta from overcooking.
A Sauce for Every Pasta
Pasta is more than just a delicious meal, it's an integral part of Italian culture. In Italy, pasta is an art form that reflects the Italian lifestyle. Nature and industry inspire many of the shapes that you find on your dinner table. Some shapes are inspired by zoology–Farfalle means "butterflies" and "Shells" are from the sea. Others are from botany–Fiori means "flowers" and Campanelle means "bellflower." Still more are created to reflect modern industry, like "wheels."
Each shape reflects the natural and industrial wonders of the region where it was created, and the flavors of the area. The different shapes are structured to accompany different types of sauces–some are made to hold hearty, chunkier sauces, and others are perfect for light and delicate sauces.
Barilla brings those traditions to you in this guide, offering pairing suggestions using Barilla pasta shapes with sauces to help you create an authentic Italian experience in your home every day. Buon Appetito!
- Classic Blue Box
-
Long Shapes
Thicker flat shapes like Fettuccine and Fettuccine Rigate can withstand more robust sauces, while Linguine is traditionally paired with a pesto.
Long and thin, yet not too fine, Spaghetti becomes brisk and graceful after cooking and is one of the most versatile shapes. Everybody's favorite, Spaghetti pairs well with just about any kind of sauce.
Delicate Angel Hair works well with very simple tomato sauces or even broths.
Sample Recipes:
Short Shapes
Short shapes allow anyone to get creative with the extensive variety of twists, grooves, and crevices to choose from.
A shape made of lots of twists and spirals, like Rotini, allows it to embrace both refined and simple sauces. Vegetables, meat or seafood, or fragrant spices love to glide in the grooves of this shape.
Tube shapes, like Rigatoni, are perfect hiding places for companion meats and vegetables. The thickness of these shapes requires full-flavored sauces. The large diameter, combined with the ridges that Penne and Rigatoni have, makes them ideal to retain sauces on the entire surface, both inside and out!
Graceful shapes like Farfalle are great with intense fragrances and flavors.
Sample Recipes:
- Sauces
-
Where Tomato Sauce is recommended, try your favorite Barilla Sauce.
Lighter
Smoother
Heartier Tomato Sauces
