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Key Features
Elbow pasta, often called macaroni, originated in Northern and Central Italy where it is traditionally used in soups.TextureOur Elbows are ridged with an extra twist, giving it a more sophisticated texture that helps hold pasta sauce.
You can take these elbow pasta beyond the expected in any number of traditional Italian meals, including baked pasta dishes, or tossed with vegetable or cheese pasta sauces.
Preparing This PastaBring 4 - 6 quarts of water to a rolling boil, add salt to taste.Add all of the wheat free pasta to the boiling water. Stir gently.Return to a boil. For authentic ""al dente"" gluten free pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil for an additional 1 minute.Remove from heat. Drain well.
Serveimmediately with your favorite Barilla pasta sauce.
| Production Country | USA |
|---|---|
| Weight (kg) | 0.001 |
| Color | N/A |
