I have always been a Barilla customer when it comes to supermarket pasta. It is one of those pantry staples that does what it says on the packet, and I usually have a pack or two lying around for lazy dinners when I do not want to overthink things. So when Barilla sent over a media drop for their new premium Al Bronzo range, I was curious to see if it was really that different from their regular pasta. The red box was very pretty, almost like a pasta gift set, and came with the new Al Bronzo spaghetti, penne rigate (all S$3.65 until 1 June 26), a jar of Barilla pesto sauce (S$8.08) and the Barilla Basilico Pasta Sauce with Italian Tomatoes (S$5.70).
For those who have not seen it yet, Al Bronzo is Barilla’s premium pasta range that has just launched in Singapore in mid April 2026. The main difference about it is the texture. Instead of the smoother surface we are used to from regular pasta, Al Bronzo is made using traditional bronze die extrusion, which gives the pasta a rougher and more uneven surface. The idea is that sauce clings better to the pasta instead of sliding off, so every bite tastes more complete. As my friend noted, "extraordinary sauce grip" almost sounds like a threat! To me, that's a good thing.
The Al Bronzo range comes in a deep red flexible bag instead of the usual Barilla blue box, which makes it look a bit more atas. The Singapore range includes classic shapes like spaghetti, linguine, penne rigate and fusilli. I also found out from the press release that the pasta is also made with selected durum wheat semolina with a higher protein content exceeding 14%, which is meant to give it a firmer, more elastic bite.
For my first try, I decided to make something very simple at home: minced beef tomato sauce spaghetti. Nothing fancy and also no onions because I don't like them. Just garlic, minced beef, Barilla Basilico tomato sauce and the Al Bronzo spaghetti. I wanted to see if the pasta itself could make a normal weekday pasta taste a bit better. For the sauce, I first put some chopped garlic in olive oil, then added the minced beef and cooked it before pouring in the Barilla Basilico tomato sauce. The sauce is made with Italian tomatoes and basil, and it worked very well as a quick base. It had that tangy tomato brightness which helped cut through the richness of the beef. Some pasta water was added to the mix and I let the pan simmer before adding the pasta in the last 2 minutes to cook. The total cooking time was 11 minutes - the time it takes to cook the pasta (2 more minutes than regular Barilla). I did not have to do much, which is the whole point of a jarred sauce on a weeknight.
Before cooking, I did notice the spaghetti looked different. The strands had this slightly matte, uneven surface compared to the usual smoother spaghetti. It is subtle, but you can see it when you hold the pasta up close. That's the result of the bronze extrusion.
After boiling, the texture was the first thing I noticed. The spaghetti had a firmer bite and was more toothsome than regular Barilla pasta. I really liked that because I prefer pasta that has some resistance and does not go soft too quickly. It also held up well after tossing with the sauce. And yes, the sauce grip thing is quite real. When I tossed the spaghetti with the beef tomato sauce, the sauce seemed to cling onto the strands better. Each forkful had a nice coating instead of feeling like plain pasta with sauce added on top. It was not a huge dramatic difference, but it was noticeable enough, especially when compared to the regular supermarket spaghetti I usually cook.
I also liked that the Barilla Al Bronzo spaghetti gave the dish a more “restaurant pasta” feeling, even though the recipe itself was very basic. The bite was better, the sauce held on more, and the whole plate felt a bit more put together. For home cooks who already enjoy pasta nights, this is probably the kind of small upgrade that makes sense.
The pesto sauce and penne rigate are still waiting for another meal, but I can already imagine the penne working nicely with thicker or chunkier sauces because of the ridges and rougher surface. The pesto would also be a good test since oilier sauces tend to expose whether a pasta can really hold sauce well.
Overall, I was quite impressed with the Barilla Al Bronzo range. It is still convenient supermarket pasta, but with a better bite and more texture. The difference is not just packaging. The spaghetti was more al dente, more toothsome and did grip the tomato beef sauce better than the usual smooth pasta.
The new Barilla Al Bronzo range is now available at FairPrice stores, including FairPrice Finest, FairPrice Xtra and selected FairPrice outlets. I saw that the spaghetti was sold out online when I checked, but the range is currently going at a promotional price of $3.65 per 500g pack, usual price $4.25, while stocks last. I think this is quite reasonable for a premium pasta, and worth a try if you spot it in stores.
Thank you Barilla for sending this over!
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