Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre.
The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.
This pasta is also great for preparing delicious, colourful, imaginative pasta salads.
Ingredients
- Durum wheat semolina pasta – may contain soy.
Cooking time
– Cooking time 13 minutes
– Al dente 11 minutes
traditional values (medi per 100g)
- Energy 1490 kJ/351 Kcal
- Fat 1,5 g
- of which: Saturates 0,3 g
- Carbohydrate 69 g
- of which: Sugars 3,4 g
- Fibre 2,9 g
- Protein 14 g
- Salt 0 g
