Same-day delivery available until 2:30 PM in select areas only. Free delivery for orders ₱3,000 or more. Tap to join us on Viber. × - healthy and gourmet grocer

Barilla Spaghettini

500 grams
Origin: Italy
₱ 149
Sold per pack

Spaghettini Pasta

Thinner and takes less time to cook than spaghetti but slightly thicker than Angel Hair. Spaghettini n. 3 is as versatile as its cousins, delicate and refined. It can be used as a base for daily Italian cuisine. It can also be made into a specialty recipe by playing with the sauces and ingredients.

Thin Spaghetti is usually used with sauces that are seafood-based or oil-based. It marries well with simple, light tomato sauces, broths, consommés, and soups, or light dairy sauces like parsley crème. Pairs well with Arrabbiata and Basilico tomato sauce.

  • *Great source of energy
  • *Low Glycemic Index, keeping you fuller for longer without the spike in sugar level
  • *Source of Iron and B vitamins
  • *Vegan
  • *Vegetarian

Cooks in 5-6 minutes

How to Cook Spaghettini:

Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 liter for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack (5 minutes).
Remove from heat. Drain well and finish cooking in the pan with your favorite Barilla pasta sauce.
Remove from heat, drain well and serve with your favorite pasta sauce immediately.


Recipe Suggestion:

Barilla Spaghettini With Mixed Seafood
*recipe from


Serves 4

350g Barilla Spaghettini
1 jar Barilla Basilico sauce
8 green prawns, peeled and deveined, 0.5cm diced
150g snapper fillet, 0.5cm diced
200g cuttlefish, cleaned, 0.5cm sliced
500g mussels
1 teaspoon dry chili
½ punnet ripe cherry tomatoes halved
½ glass dry white wine
½ bunch parsley, chopped
100ml fish stock
1 rosemary sprig
Extra Virgin Olive oil
Rock salt for pasta water


In a large pot bring plenty of water to the boil. Once boiling, add rock salt, we recommend 7 grams per liter of water.
Drop the Barilla Spaghettini into the water and stir. Cook as per the instructions on the pack.
Drain the pasta 2 minutes before the suggested time, saving one ladle of the cooking water.
In a large frypan, heat a little oil. Once hot, add the snapper, prawns, and cuttlefish, season and cook for 2 minutes, remove the fish and keep on the side. In the same fry pan add more oil, garlic, and chili. Then add the mussels and cook for 1 minute. Add the wine and allow it to evaporate, then add the Basilico sauce, bring to a simmer with the lid on.
Toss pasta and cooking water in with the sauce, add the snapper, cherry tomatoes, and parsley. Allow the pasta to finish cooking in the pan, making sure all ingredients are well coated with sauce.
Serve with a drizzle of olive oil.

Durum wheat semolina, ground from durum wheat grains, purified water.

*Allergen information: contains wheat, cereals with gluten, may contain eggs.


Average Nutritional Values (serving size 1 portion)Per 85 g
Total Fat1.5 g2%
Saturated Fat0.4 g2%
Cholesterol0 mg0%
Sodium3 mg1%
Total Carbohydrates56 g19%
Dietary Fiber4 g16%
Sugars2 g 
Protein10 g 
Vitamin D-

*Percent values are based on a 2000-calorie diet.


Storage: Store in a cool dry place. Refrigerate cooked spaghettini in shallow airtight containers or resealable plastic bags.

Shelf life: cooked and properly stored, 3-5 days in the refrigerator, 2-4 hours at room temperature.
Unopened, 1-2 years in the cupboard or at room temperature.

With this product, discover also

Product reviews for Barilla Spaghettini

6/27/2020 8:20 AM
A Pantry Staple
My favorite pasta. Never disappoints.
Was this review helpful? Yes / No (0/0)