Farfalle are born from traditional homemade pasta in Emilia Romagna, by pressing the central part of a square piece of pasta with a pinch. Shaped like this, this pasta obtained an incredible shape.
Barilla, Italy's n.1 pasta, made Farfalle's original shape lighter, taking inspiration from those light creatures that fly in air. Today, Farfalle Barilla are the favourite shapes for refined and creative cuisine in which Italian chefs are true masters.
The Shape
Farfalle have the light and lively shape of butterflies, but they have the colour of the wheat and sun. The pasta, cut in squares, is slightly pressed in the centre, where they become thicker, while the wings are thinner and lighter. Barilla created one of the most cheerful and inviting shapes in Italian cuisine. Farfalle Barilla love to fly from flavour to flavour, dipping in many different sauces, essentially light sauces with vegetables and fish, never loosing their al dente (this means that the best way to know when the pasta is cooked correctly, it must offer little resistance "to the bite") characteristic.
Suggestions for use
Their original shape, which made them become the main character of the most refined Italian gastronomic scene, chooses with intriguing fickleness both uncommon and traditional combinations. To surprise your guests, Barilla suggests Farfalle with Aurora sauce, delicate sauce with béchamel (a sauce made with milk, butter and flour), tomatoes and butter. But to prove their versatility, Farfalle are also great with more intense fragrances and flavours belonging to tradition, as in the recipe that Barilla suggests with broad beans and a special lard with aromatic herbs, originated from north Italy's mountain areas.
