Barilla Integrale
Also known as: Barilla wholegrain, Barilla integrale pasta, Barilla whole wheat
Barilla wholegrain dry pasta range made from wholegrain durum wheat semolina and water, with 8 g of fibre per 100 g.
Barilla Integrale is Barilla's wholegrain dry pasta range. According to the ingredients on the official website it is made from wholegrain durum wheat semolina and water. Wholegrain flour and semolina contain the whole kernel, including germ and bran, so the pasta is darker and richer in fibre.
Barilla describes the pasta as a source of fibre (8%) and attributes its flavour and texture to a 'gentle milling' method. According to the nutrition table for Integrale spaghetti, 100 g contain 8 g of fibre and 13 g of protein, as well as phosphorus, iron, magnesium and zinc. For comparison, the classic spaghetti from the I Classici range contain 3 g of fibre.
The range has 10 shapes: spaghetti and spaghettini, linguine, penne rigate and mezze penne, fusilli, farfalle, casarecce, cellentani and tortiglioni. The spaghetti cook in 9 minutes.
The range suits people who want more fibre in their diet. Like any wheat pasta, it contains gluten.
Facts
| Raw material | Wholegrain durum wheat semolina, water |
|---|---|
| Main use | Wholegrain pasta with fibre (8 g per 100 g) |
How it connects to Pasta
Barilla Integrale → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Whole wheat flour, 🌾 Durum wheat
- Part of
- 🏭 Barilla, Dry durum wheat pasta
- Similar and different
- 🍝 Spaghetti, Penne, Fusilli, Farfalle, Linguine, Casarecce, Tortiglioni
Frequently asked questions
What else does the nutrition table list besides fibre?
13 g of protein per 100 g of spaghetti, plus phosphorus, iron, magnesium and zinc.
Is it true that wholegrain Barilla pasta is gluten-free?
No, it is wholegrain durum wheat.
How does Barilla explain the flavour of Integrale?
By a gentle milling method, which it credits for flavour and texture.
Do wholegrain spaghetti take longer to cook than classic ones?
No: Integrale spaghetti and the classic ones both take 9 minutes.
How many shapes are in the range?
Ten, from spaghetti to tortiglioni.
What to read next
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
Similar
Barilla Piccolini · Barilla Protein+ · Barilla Al Bronzo · Barilla Senza Glutine · Barilla I Classici · Barilla Specialità