Barilla Pasta For Special Moments

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Barilla Pasta For Special Moments

Barilla Pasta For Special Moments is now open for entries!

Barilla Pasta For Special Moments: Barilla and Desall recently has announced new idea design copetition and invites creative talents of any nationality to look for new pasta shapes to offer an innovative and unique consumer experience during special moments in life.

Short description

New idea design copetition has been recently organised by Barilla and Desall and invites you to look for new pasta shapes to offer an innovative and unique consumer experience during special moments in life.

Barilla is looking for new pasta shapes that can celebrate special moments and/or seasonal events also giving a unique consumer experience, which involve aesthetic, functional and gastronomical aspects of the product.

This new shape will be designed for the dry pasta, which undergoes a specific process of drying during the final production phase, unlike the fresh hand-made pasta. For this contest new shapes for stuffed pasta are not allowed.

Shapes and functionalities

The proposed pasta shape must be aesthetically appealing but also able to functionally combine with the condiment, in order to create a polychromatic effect and get a gourmet experience. These shapes will be clear, definite, new, and able to create curiosity in the purchase/choice phase and they will also have to get the consumer creativity in the product use. Different characteristics of the pasta format can be designed and adjusted according to the type of consumption moments (Togetherness, New year, Back to school, Summer). For example, the surface finish (from super smooth to super rough), size, structure, cooking time (related to thickness and shape), colour (based on the raw material), etc. These and other parameters, beyond just the shape, will contribute to creating a user experience consistent with the chosen consumption moments.
You can also think of a new concept relating to the shape transformation during the cooking phase, by getting a change of the state of pasta or a metamorphosis thanks to heat and moisture.

Please note that shapes that are self-explanatory or overly figurative, already available on the market and common, are out of scope and not of interest for Barilla.

Allowed materials

Durum wheat semolina and whole durum wheat semolina are the ingredients most used for the pasta production. You are free to think of several raw materials in the field of flour production obtained from cereals (durum wheat, common wheat, rice, corn, buckwheat, etc.), legumes (lentils, chickpeas, peas, etc.) and vegetables (tomato, spinach, pumpkin, etc.). Since the flour and its features influence both aspect and consistency of the product, the ingredient/s choice for the pasta is extremely related to the shape itself. So, it’s important that pasta keeps its shape and its consistency after cooking, without breaking out and being sticky. The characterising ingredient/s must be in line with the overall concept. Use of additives is not allowed (ex. colourant, flavourings, emulsifiers).

The shape you proposed will be produced by using traditional technologies of the dry pasta, which are kneading, cutting, drying.

Entries will be judged based on the following criteria:

Compliance with moments of consumption
Functionality (product performance)
Degree of innovation
Technical feasibility

Submission requirements:

Provide detailed descriptions and up to 5 images to effectively present your projects.

Images should be in 4:3 format, with .jpg, .gif or .png file formats acceptable. The colour mode should be RGB and the maximum size of a single file should be 1 MB.

You’re also invited to use the designated field on the Upload page to attach a .zip file containing 3D files and high-resolution versions of the project images. The maximum file size for the .zip archive is 100MB.

All texts provided with your uploads (abstract, description, tags, etc.) should be written in English.

Who may enter?

Participation is open to creative talents of any nationality aged 18 or older.


1° Award: €3000
2° Award: €3000
3° Award: €3000
4° Award: €3000

Throughout the duration of the option right, the Sponsor offers an additional opportunity to all participants by setting the compensation of €1500 for the purchase of the licence for the economic exploitation of projects not recognized as winning proposals.

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