Farfalle is a laminated short pasta. The name is the Italian for «butterflies» of course because of the shape, which reminds also a bow-tie.
If there is a bronze wire-drawing dough, this ensures high-quality cooking which honors the typical Italian pasta.
All about Farfalle
Best matches Farfalle well matches each kind of sauce, but they are perfect for a pesto recipe. The most typical one is the pesto genovese. However this kind of Italian pasta weel matches each kind of fresh ingredients like mozzarella, tomatoes or salmon. It’s one of the best options for a lunch box.
Origin This pasta dates back to the 16th century in Lombardy and Emilia.
How to cook farfalle
- Put a pot of salted water on to boil.
- Add the pasta to the boiling water.
- Wait for about eight minutes (always check suggested time!)
- Drain in a colander.
- Season your pasta as you want and appreciate it!
Most famous recipes
- in tomato sauce
- in pesto Genovese
- Mozzarella and cherry tomatoes
- with salmon
A lot of times, people do this kind of pasta with fresh ingredients to put it in a lunch box. Farfalle is a comfortable option to carry your meal in any place, not wasting stuff in the fridge.
Suggested quantity for 4 people 0.5 kg.
The most famous brands are Barilla, De Cecco, Voiello and Rummo but it’s all about distribution. There are thousands of craftsmen all over the country and company sizes can also be of 1 craftsman, like the owner himself, with a few miles distribution. Barilla has 8+ thousand employees and its distribution covers all world and it’s one of the largest ones. The picture is from Pastai Gragnanesi (literally «pasta makers from Gragnano») and it’s a company that mostly sells to restaurants in a B2B way. Some other restaurants like to produce fresh pasta with flour and eggs the same day, and of course it cannot come from a company. Italian dinner, like any kind of food, is better if it’s prepared the very same day. Also if you are invited for dinner by an Italian family, they could be proud to say «I made it myself!».