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Barilla Pasta Pasta La Collezione

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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. AUTHENTIC ITALIAN TASTE: Made the same way it has been made for generations, using just 2 simple ingredients: high-quality, carefully selected durum wheat and water Selling point: Made from semolina flour, extruded through bronze dies with a micro-engraved coating How to Cook Barilla Pasta At the time, Barilla also baked bread. A 24/7 continuous baking oven, designed by the German company Werner & Pfleiderer in the city of Stuttgart (known as WP Industrial Bakery Technologies today), churned out 20 tons of baked bread a day. Use it for: Vermicelli is great for simple and filling pasta dishes, like pasta with anchovy fillets and cherry tomatoes. Bucatini, No. 9

IDEAL WITH BARILLA SAUCES: Designed to pair perfectly with your favourite pasta sauces and fillings so you can create something extraordinary 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!IDEAL WITH BARILLA SAUCES: Designed to pair perfectly with your favourite pasta sauces and any ingredients. Try Lasagne with Barilla Bolognese sauce Garnish, plate, then serve the pasta. Eat shortly after; pasta is best enjoyed while still hot. Bottom Line Barilla and De Cecco are two of the biggest pasta makers in the world. Barilla offers 77 pasta varieties in 9 pasta ranges, and De Cecco offers 255 pasta varieties across 7 pasta ranges. Both are considered “premium” pasta brands and carried by most grocery stores. 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).

GREAT SOURCE OF ENERGY: Barilla pasta will help keep you fuller for longer and is a great source of energy and fibre Compared to Barilla, which only cuts its Collezione range using bronze dies, De Cecco goes the extra mile and bronze-cuts all of its pasta noodles. But that doesn’t necessarily put De Cecco pasta ahead of Barilla. 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 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. De Cecco offers a truly impressive range of 255 pasta shapes in 7 pasta brands. From their staple bronze-cut, 100% semolina noodles to egg, wholegrain, and organic pasta, De Cecco’s products are guaranteed to please even the most selective pasta eater.In 1910, Pietro Barilla Sr. passed away. His two sons, Gualtiero and Riccardo Barilla, took over the family business. They built a pasta factory in the outskirts of town that employed 80 workers and produced 80 tons of pasta per day. 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. Collezione, 8 artisanal, semolina-flour, bronze-cut pasta shapes with a golden color and coarser surface (my personal favorite).

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. In 1981, Pietro opened a second bakery in Parma. His attempt to expand the business was unsuccessful and he was forced to sell the second shop three years later. But the family persisted and, by the year 1905, Barilla was making 2,500 kilograms of pasta per day. Use it for: Spaghettoni is a long pasta strand that stands up remarkably well to meat-based sauces, be it a hearty bolognese or ragù. Vermicelli, No. 8 Ready Pasta, fully-cooked microwavable pasta noodles made of flour, water, and extra virgin olive oil in 4 shapes.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. BARILLA SINCE 1877: An Italian, family-run company that is the leader in pasta and ready-made sauces in continental Europe. Discover our range of pasta and sauces

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