Farfalle

Origin

Farfalle date to the 16th century in Lombardy and Emilia-Romagna. The pinched “butterfly” shape creates contrasting textures: tender wings and a denser center.

How to make them

1. 01

   Cook in salted boiling water until al dente; the center needs a minute more than thin shapes.

2. 02

   Toss with light cream, tomato, or pesto sauces.

3. 03

   Cool quickly under cold water for pasta salads.

4. 04

   Avoid ultra-heavy meat sauces that overwhelm the delicate shape.

Storage

Dried farfalle stores up to 2 years cool and dry. Cooked farfalle keeps 3–4 days refrigerated.

Popular dishes

• Farfalle al Salmone

  Bow ties with smoked salmon and a light cream sauce.

• Farfalle Primavera

  Spring vegetables and herbs in olive oil or light cream.

• Farfalle Pasta Salad

  Cold salad with vegetables, cheese, and vinaigrette.

• Farfalle al Pesto

  Bow ties tossed with Genovese pesto and a splash of pasta water.

• Farfalle with Broccoli and Anchovy

  Southern Italian pantry sauce of broccoli, garlic, and melted anchovy.