Barilla has a brand new form in its best-selling pasta line
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If you think of Barilla pasta, you probably think of the classic blue box that offers everything from classic Heart -shaped options. While the Blue Box is iconic forever, the Italian brand is so much more than its original products – and this year it definitely proves it.
Barilla ended strongly in 2024 with his New pesto saucesThe new year started with its races with its races To the bronze lineGive customers a heavier noodle that makes it easier for the sauce to set off. Now the pasta brand is celebrating a large milestone for another product line.
This year, Barilla’s best -selling protein+ pasta will be 20 years old. We know it seems that the protein+ line was only brand new and it was and it was not. In 2024, Barilla renamed his protein noodles better appeal Protein -loving customers. The rebrand meant the appearance of the box for its existing protein+ shapes, including angel hair, elbow, farf navy, penne, Rotini, Spaghetti and Thin Spaghetti as well as a brand new Cellani form.
The Corkkscrew Cellenani Pasta was the first new protein+ earth -and -earth in 19 years – and now in honor of the age of 20, the lineup is given another new form.
Barilla introduces Rigatoni protein+ pasta
Allrecipes / Barilla
Barilla leads protein+ rigatoni one-one tubular noodles with origin in Rome, as is Delallo. The pasta is perfect for thicker and meat -filled sauces While the combs surround the tube of the sauce that you can stick to.
The new protein+ rigatoni is the third version of Barilla of this subject -loving form, which is also available in the Classic Blue Box and Al Bronzo varieties. In contrast to the regular and Al Bronzo Rigatoni, the protein+ form of golden wheat and protein is made of lentils, chickpeas and peas. The pasta is loaded with 17 grams of protein per portion, which makes it a favorite for athletes like tennis players Coco Gauff and Olympic Shawn Johnson East.
The fiber and protein-filled pasta can replace their usual rigatoni in every dish, even though I am the first to use them for is is is Emeril Lagasse’s fiery sausage rigatoni Because a small protein in my dinner a week is always welcome.
