Recommended For You
The only reason elbow macaroni is called such is because it is a sort of pasta with an elbow shape. You'll be shocked to learn that macaroni was not even regarded as pasta in the early 1980s. It's dry pasta. The Italian term for elbows is Gomiti, or Chifferi, because of their twisted, tubular form, which can be smooth or ridged and come in different sizes. Originating in Northern and Central Italy, pasta elbows are typically used in soups there. Barilla® Elbow pasta is manufactured with non-GMO ingredients.
|
Amount per 0 cup
Calories 210
|
| % DV* | |
| 1% | Total Fat 1g |
| 15% | Total Carbs 42g |
| 0% | Protein 7g |
| 2% | calcium 18mg |
| 6% | iron 1mg |
| 4% | potassium 150mg |
| 0% | vitamin d |
Help Center