Barilla Protein+
Also known as: Barilla Protein Plus, Barilla Protein, Barilla high protein pasta
Barilla dry pasta range made from durum wheat semolina and pea protein: 20 g of protein per 100 g.
Barilla Protein+ is a Barilla dry pasta range with a higher protein content. According to the official website it is made from durum wheat semolina and pea protein. The protein is entirely plant-based; the range contains no animal ingredients.
100 g of dry Protein+ spaghetti contain 20 g of protein, 63 g of carbohydrate and 3.1 g of fibre. For comparison, the classic spaghetti No. 5 from the I Classici range contain 12.8 g of protein. The pasta is extruded through a bronze die, as stated on the spaghetti page.
There are three shapes: spaghetti, penne rigate and fusilli. The spaghetti cook in 13 minutes, longer than the classic ones. Barilla suggests pairing them with vegetables and tomato sauces.
The range is aimed at people who want more protein in a plate of pasta, including those on a plant-based diet. It contains gluten, since it is based on wheat semolina.
Facts
| Raw material | Durum wheat semolina, pea protein |
|---|---|
| Main use | Higher-protein pasta (20 g per 100 g) |
How it connects to Pasta
Barilla Protein+ → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat, Pea flour (pea protein)
- Part of
- 🏭 Barilla, Dry durum wheat pasta
- Similar and different
- 🍝 Spaghetti, Penne, Fusilli
Frequently asked questions
How much protein do Barilla Protein+ spaghetti contain?
20 g per 100 g, against 12.8 g in classic spaghetti No. 5.
Is it true that Barilla Protein+ is gluten-free?
No. It is based on wheat semolina, so it contains gluten.
Where does the extra protein come from?
From pea protein added to durum wheat semolina, so it is entirely plant-based.
How long do the spaghetti cook?
13 minutes, longer than the classic ones.
Which sauces does Barilla suggest?
Vegetables and tomato sauces.
What to read next
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Pea flour — Gluten-free flour from dried yellow or green peas (Pisum sativum), used for legume pasta; pea protein from the same seed boosts high-protein pasta.
Similar
Barilla Piccolini · Barilla Al Bronzo · Barilla Integrale · Barilla Specialità · Barilla Senza Glutine · Barilla Legumotti