Elbows, chifferi in Italian, are named for their twisted tubular shape that can vary in size, and be either smooth or ridged. Pasta elbows originated from Northern and Central Italy, where they are traditionally used in soups. You can take this fun shape beyond the expected in any number of traditional Italian meals, including soups, baked pasta dishes, or even toss them with vegetable or cheese sauces. Barilla Elbows Pasta is ridged with an extra twist, giving it a more sophisticated shape that also helps to hold the sauce.
Barilla Elbows Pasta:
Ingredients: Semolina, Durum Flour, Niacin, Iron (Ferrous Sulfate), Thiamine Mononitrate, Riboflavin, Folic Acid.
Instructions: 1. Bring 4-6 quarts Of water To a rolling boil. Add salt To taste, if desired. 2. add contents Of package To boiling water. Stir gently. 3. return To a boil. For authentic "al dente" pasta, boil uncovered, stirring occasionally for 7 minutes. For more tender pasta, boil an additional 1 minute. 4. remove From heat. Drain well. 5. serve immediately with your favorite barilla sauce
|Amount Per Serving|
|Calories From Fat||10|
|% Daily Value|
|Total Fat 1 G||2|
|Saturated Fat 0 G||0|
|Cholesterol 0 Mg||0|
|Sodium 0 Mg||0|
|Total Carbohydrate 42 G||14|
|Dietary Fiber 2 G||8|
|Sugars 1 G|
|Protein 7 G|
(-) Information is currently not available for this nutrient.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:**
** Percent Daily Values listed below are intended for adults and children over 4 years of age. Foods represented or purported to be for use by infants, children less than 4 years of age, pregnant women, or lactating women shall use the RDI's that are specified for the intended group provided by the FDA.
|Total Fat||Less than||65g||80g|
|Sat. Fat||Less than||20g||25g|
Calories per gram:
Fat 9•Carbohydrate 4•Protein 4