Elbows, Gomiti or Chifferi in Italian, is named for its twisted tubular shape that can vary in size, and be either smooth or ridged. Pasta elbows originated from Northern and Central Italy, where they are traditionally used in soups. The Barilla version is ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce. With Barilla twisted Elbows you can take this fun shape beyond the expected in any number of traditional Italian meals, in soups, baked pasta dishes, or tossed with  vegetable or cheese sauces.

• PLUS® Elbows and Broccoli Bake

  Elbows PLUS® con Broccoli al Forno

  

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• PLUS® Elbows Salad with Avocado, Tomato and Mozzarella

  Elbows PLUS® con Avocado, Pomodoro e Mozzarella

  

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• Baked PLUS® Elbows with Gorgonzola

  Elbows PLUS® al Forno Gorgonzola

  

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• Baked PLUS® Elbows with Smoked Mozzarella and Roasted Peppers

  Elbows PLUS® al Forno con Mozzarella e Peperoni Arrostiti

  

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• PLUS® Baked Elbows with Smoked Mozzarella and Roasted Peppers

  Elbows PLUS® con Mozzarella Affumicata e Peperoni Arrostiti

  

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Cooking Instructions

Cook Barilla PLUS® in boiling water 7 minutes, then drain and serve according to the recipe directions.  For more tender pasta, boil an additional minute.  Due to its higher protein content Barilla PLUS® takes several extra minutes to cook than traditional pasta.