 Uncooked farfalle pasta | |
| Alternative names | Butterfly pasta, Bow tie pasta,strichetti |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | |
| Main ingredients | Durum |
| Variations | Farfalle rigate,farfallone,farfalline |
Farfalle (Italian:[farˈfalle]) are a type ofpasta. The name is derived from theItalian wordfarfalle (butterflies).[1] In the Italian region ofEmilia-Romagna, farfalle are known asstrichetti (a local word for 'bow ties'). A larger variation of farfalle is known asfarfalloni, while the miniature version is calledfarfalline. Farfalle date back to the 16th century in theLombardy andEmilia-Romagna regions ofItaly.[2]
Farfalle come in several sizes, but they all have a distinctive "bow tie" shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known asfarfalle rigate.
In addition toplain andwhole-wheat varieties, colours are added by mixing certain ingredients into the dough, which also affects the flavor (as with any pasta). For example,beetroot can be used for red,spinach for green andcuttlefish ink for black. Green, white, and red varieties are often sold together in a mix that recalls the colors of theflag of Italy.
Media related toFarfalle at Wikimedia Commons
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