Uncooked farfalle pasta
|Bow-tie pasta, strichetti|
|Place of origin:|
|Region or state:|
|Lombardy and Emilia-Romagna|
|Farfalle rigate, farfallone, farfalline|
|Recipes at Wikibooks:|
|Media at Wikimedia Commons:|
Farfalle is a type of pasta. Commonly known as "bow-tie pasta", the name is derived from the Italian word farfalla (butterfly). The "e" at the end of the word is the Italian feminine plural ending, making the meaning of the word "butterflies".
Farfalle come in several sizes, but have a distinctive bow tie shape. Usually, the farfalla is formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different varieties are available: plain, tomato, and spinach. These are often sold together in a mix, recalling the colors of the flag of Italy; the mix is most often prepared with chicken. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.
In addition to plain and whole wheat varieties, as with any pasta, other colours can be made by mixing other ingredients into the dough, which also affects the flavour, for example, beetroot for red, spinach for green and cuttlefish ink for black.
A larger variation of farfalle is known as farfallone, while there is a miniature version called farfalline.
In Modena, farfalle are known as strichetti, also known as radicannatini cudipus.
- Farfalle Chefs. "Farfalle Recipes". Farfalle Recipe Book. Retrieved 2011-05-21.
|This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it.|