Barilla · 500g
Barilla Girandole No. 34 Pasta
What it is
Barilla Girandole No. 34 are a type of short pasta characterized by their distinctive spiral or pinwheel shape. This shape is created by extruding the dough through a die that forms the characteristic twists. The pasta is made from durum wheat semolina and water, a common base for many dried pasta varieties. The texture of the pasta is designed to hold sauces well, making it a versatile choice for various dishes.
How people cook with it
These spirals are excellent for capturing and distributing sauces throughout a dish. They work well in both simple and complex preparations.
- With creamy sauces
- In pasta salads
- With chunky vegetable sauces
- As a base for baked dishes
To cook Barilla Girandole, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means the pasta is tender but still has a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, adding a little reserved pasta water if needed to achieve the desired consistency. The spirals are designed to cling to the sauce, ensuring each bite is flavorful.
How it differs from similar foods
Compared to smoother pasta shapes like penne or spaghetti, the intricate twists of girandole provide more surface area and nooks for sauces to adhere to. This makes them particularly good at holding thicker, chunkier, or creamier sauces, ensuring a more integrated flavor profile in the finished dish.
Who it is for
Home cooks and chefs who enjoy pasta dishes with interesting textures and excellent sauce-holding capabilities will appreciate this shape.
How to keep the rest
Store any unused Barilla Girandole in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Proper storage ensures the pasta remains in good condition for future use.