Barilla Fettuccine Pasta, 160 Ounces, 2 Per Case

This pasta is made with the finest durum wheat semolina to deliver great taste and ensure an al dente texture your customers crave, every time.

Uses

Classic Italian entrees: Toss with Alfredo, carbonara, or Bolognese sauce for traditional pasta dishes that satisfy every time.
Catering and buffet service: Prepare large batches for banquets, events, and buffet lines where consistent texture and taste are essential.
Pasta bars and build-your-own stations: Offer as a base protein-friendly option alongside a variety of sauces, proteins, and vegetables for customizable dining.
Soup and casserole applications: Cut into shorter lengths for hearty pasta e fagioli, chicken noodle soup, or baked pasta casseroles that hold up under extended cooking.

Who Would Benefit

• Restaurants and trattorias serving traditional Italian cuisine at volume
• Caterers needing reliable, consistent pasta for large events and banquets
• Institutional kitchens in schools, hospitals, and corporate cafeterias
• Pasta bars and buffet operators running build-your-own stations
• Meal prep and commissary kitchens producing portioned pasta dishes in bulk

Product Highlights

• Made from the finest durum wheat semolina for authentic flavor and consistent al dente texture
• Cooks to al dente in 12 minutes; add one additional minute for more tender pasta
• Two 10-pound bags per case, totaling 20 pounds for high-volume foodservice demand
• Wide, flat fettuccine ribbons pair especially well with robust dairy-, oil-, and tomato-based sauces
• Trusted Barilla brand recognized by chefs and consumers for quality and reliable performance
• Durum semolina dough holds its shape during cooking, resisting mushiness even in held-service scenarios

Preparation & Use

Use 4 to 6 quarts of water per pound of pasta. Bring the water to a rolling boil and add salt to taste. Add the fettuccine, stir gently, and return to a boil. For al dente results, boil uncovered for 12 minutes, stirring occasionally. For a more tender texture, boil one additional minute. Remove from heat and drain well, then sauce and serve immediately. For held service, rinse briefly under cool water to halt cooking, toss with a light coat of oil to prevent sticking, and hold warmed until plating.

Applications

Barilla Fettuccine excels with thick, clinging sauces. Cream-based preparations like Alfredo and mushroom cream are natural pairings, as the wide ribbons carry sauce across their broad surface. Oil- and butter-based sauces with garlic, herbs, or seafood also coat the strands evenly without pooling. Tomato-based sauces, especially slow-simmered meat ragùs and marinara, grip the flat noodles for balanced bites. For baked applications, par-cook the fettuccine by 2 to 3 minutes, then finish in the oven with sauce and cheese for casseroles that hold their structure.