5: Khao Soi with Barilla® Cellentani

Inspired by his time working in Thailand, Chef Brian Brindza began with the classic Khao Soi but made a cross-cultural swap, with Barilla^® Cellentani taking the place of the standard rice noodles. “Its firm texture and ability to hold sauces well make it an ideal choice for absorbing the vibrant flavors of Khao Soi ingredients like lemongrass, chile and coconut milk,” he says. As guests continue to savor the dish, the creaminess of the coconut milk will coat their palate, providing a lovely texture that complements the firmness of the pasta.”

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