Home cooks in Singapore can now explore a more traditional Italian-style pasta experience with the launch of Barilla Al Bronzo pasta, a premium range designed to improve sauce absorption through its distinctive rough surface texture. Produced using a specialised bronze extrusion method, the new pasta series is created to enhance flavour in every bite by helping sauces cling more effectively to each strand and shape.

Unlike smoother conventional pasta, Al Bronzo is shaped using a technique known as Lavorazione Grezza, which creates a porous structure and subtle ridges that help emulsions, oil-based sauces and lighter pasta preparations coat more evenly. This makes the pasta especially suitable not just for heavier tomato or cream sauces, but also for simpler recipes where texture plays a bigger role in the final dish.

A Traditional Pasta-Making Method Designed for Texture and Flavour

The Al Bronzo range is produced using carefully selected durum wheat milled into high-quality semolina with a protein content exceeding 14 percent. This contributes to the pasta’s elasticity and firm bite while helping it maintain a consistent al dente texture during cooking.

The bronze-die extrusion process also gives the pasta its slightly rougher tactile feel even before cooking — something I noticed immediately during the media launch session. Compared with standard dried pasta, the surface felt noticeably more textured, which translated into better sauce adherence after cooking.

During the tasting session, we sampled two pasta dishes prepared live and I was even “invited” (chef threw an apron into the audience and I was the lucky one who caught it) to join the chef on stage to help cook the first dish (see video for what happened during the media launch). One thing that stood out clearly was how well the pasta absorbed the sauce without becoming soggy. Each strand remained distinct and structured while still carrying flavour evenly across the surface.

One of the most surprising techniques from the session was turning broccoli stems into a naturally creamy pasta sauce — you can find the step-by-step version of the broccoli stem pasta sauce recipe here.

The second dish even included a light coffee finish over a creamy mushroom spaghetti made from leftover beef stew — I’ve recreated the recipe here.

Chef also shared a simple but important tip during the demonstration: always salt your pasta water generously, but skip adding oil as it will be a waste and simply adding unnecessary calories.

Four Classic Pasta Shapes Designed for Versatile Cooking at Home

The Barilla Al Bronzo range launches in Singapore with four familiar pasta formats:

• Spaghetti
• Linguine
• Penne Rigate
• Fusilli

Each shape is calibrated with specific thickness and contours intended to complement different types of sauces and cooking styles, giving home cooks flexibility across both traditional and modern pasta recipes.

Visually, the range also introduces a refreshed deep red packaging design with a transparent window that highlights the pasta’s textured surface.

To inspire culinary creativity at home, Barilla has developed recipes for home chefs to cook up sauce-gripping pasta dishes to share with loved ones.

Now Available in Singapore at FairPrice Finest and FairPrice Xtra

Barilla Al Bronzo pasta is now available at FairPrice Finest, FairPrice Xtra, and selected FairPrice outlets across Singapore.

At launch, the pasta is offered at a promotional price of $3.65 per pack (U.P. $4.25) while stocks last.

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Images: Barilla