Barilla's spaghettini originated in Naples and were named by Antonio Viviani in the 1800s, as they looked like small pieces of string, from the Italian word "spago". Barilla's Spaghettini is a thinner form of the classic spaghetti, made of the finest durum wheat semolina for impeccable body and flavour.
A versatile pasta, it can be used in almost any kind of dish and with almost any thickness of sauce. However, it works best with oil- or tomato- based sauces, which are thinner and allow the sauce to cling to the pasta.
Durum wheat semolina, water
