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Whole Grain Spaghetti

Whole Grain Spaghetti

Spaghetti was first created in 1842 by Antonio Viviani in Naples. Antonio Viviani named it "Spaghetti", because it looked like small pieces of "spago".
Originally it was a good 50 inches long but the modern day Spaghetti is approximately 25 inches in length.
Today Barilla Spaghetti  is a symbol of Italy everywhere; no one can resist its delicate, elegant shape and the fascination of twirling it around a fork.

Whole Grain Spaghetti


The most popular shape in Italy; the name comes from the Italian word spaghi which means "lengths of cord".

How to use

Whole Grain pasta is best paired with tomato or cream sauces. Pesto sauces also go well with whole grain pasta. Meat and game sauces pair well too. Green vegetables in general taste very good with whole gain pasta. Pine nuts, walnuts, chestnuts, pistachios and dried fruit such as raisins and apples pair very well with this whole grain pasta. Cheese sauces made with Parmigiano, Grana, Asiago, Pecornio, Ricotta, provolone or Fontina cheese are good with whole grain pasta in terms of flavour profiles.


Cooking Instructions

1. Bring 4 litres of water to a boil. Add salt to taste. 2. Add pasta to boiling water. 3. For authentic "al dente" pasta, boil for 7 minutes, stirring occasionally. For more tender pasta, boil an additional minute. 4. Drain well and serve immediately.