Win yourselves RM100 worth of Barilla pasta and sauces!

All you need to do is just select 1 Barilla pasta and 1 Barilla sauce from the following, tag 2 friends and tell us why do you think your combination is the best on our Facebook contest post!

Contest Period : 20 – 26 April 2018

Barilla Pastas


Originally from the centre-north of Italy, the name Capellini means light hair, or childrens hair. In fact they are also known as Angel Hair or Venus Hair, for their delicate and elegant shape.


Spaghetti originated in Naples and got their name from Antonio Viviani in 1842, as they looked like small pieces of string, from the Italian word “spago”. Originally they measured 50cm in length however due to time and space related needs, they have been shortened until they reached their current length of 25cm.
Nowadays Barilla Spaghetti No 5 is synonymous with Italian cuisine everywhere; their sinuous and elegant shape is irresistible, as is the charm of rolling them around your fork.


Risoni were originally created as a substitute for the lack of rice on Italian tables. They are a delicious alternative that can be cooked as rice or in soups to create a huge variety of recipes.

Penne Rigate

A cultural phenomenon, well renowned for their versatility, they solve every situation, even the most unexpected one: from a last minute pasta dish with friends, to the most traditional family reunion with an enormous hot dish of Penne all’ Arrabbiata or with ragu’.


Farfalle are made from a flat sheet of pasta cut into checks and “stapled” at the centre. Their delicate surface unfolds on the palate through the different consistency between the centre and the ends: a real pleasure for all food lovers. One of the most interesting pasta shapes, Farfalle adapt well to many different combinations of taste and flavour.


Fusilli are born in the centre-south of Italy, and get their name by the “fuso”, the knitting tool used to roll up the wool. Their shape is created by three small wings harmoniously twisted on themselves, in a spiral movement, which captures every type of sauce.