Barilla Is Releasing a New Pasta Shape This Month

When it comes to Pasta - Barilla stands out for introducing new types and shapes of pasta. Barilla sells dozens of different pastas in all shapes and sizes—plus varieties outside its Classic Blue Box, like Chickpea, Ready Pasta, and Protein+.  Obviously Barilla knows a thing or two about pastas—given that the company has been around and making homemade pasta since 1877. So, when it expands its line to include new pasta and shapes, we already know it’ll be great. Its latest release is rebranded Protein+ pasta. The Protein+ pasta line has been around for years in seven varieties. Since its creation, the only change Barilla made to the protein-packed pasta is changing the recipe to include plant-based pulses, like chickpeas, lentils, and golden wheat, instead of the original egg. But Barilla has never added any new shapes to the line—until now. This month, Barilla is introducing its corkscrew Cellentani shape to the Protein+ portfolio. 

The shape Cellentani, pronounced “CHELL-en-tah-nee” is a popular variety in Barilla’s Classic Blue Box, but has never been offered in another pasta line. The Cellentani shape was originally created by Barilla in the 1960s to honor the Italian singer Adriano Celentano. It’s a larger corkscrew noodle that might remind you of a cavatappi noodle. That’s because it’s essentially the same thing. While the name is specific to Barilla—and the company was the first to create the shape—many more pasta companies copied the springy noodle but with the name cavatappi (which means “corkscrew” in Italian). Today, the Cellentani is only sold by Barilla in its Blue Box pasta and now Protein+. The Protein+ variety will be made with golden wheat and plant-based protein to provide 17 grams of protein and 10 grams of fiber in every serving. 

Italian Sausage and White Wine  Tomato Celentani


1 box Barilla® Cellentani; 1 jar Barilla® Tomato & Basil Sauce; 4 tablespoons extra virgin olive oil; red pepper flakes, to taste 2/3 pound Italian sausage, casings removed; 1/3 cup white wine; to taste salt; to taste black pepper; ½ cup Romano cheese, grated; 4 leaves basil, julienned. 


Gently HEAT 2 tablespoons olive oil and red pepper flakes. ADD crumbled Italian sausage and brown well. 

DEGLAZE with white wine and reduce well. ADD sauce and 1 cup of water, adjust with salt and pepper and simmer for five minutes. Meanwhile, COOK pasta according to directions, drain and toss with the sauce. 

FINISH with cheese, julienned basil and remaining olive oil.

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