|Alternative names||Bow-tie pasta, strichetti|
|Place of origin||Italy|
|Region or state||Lombardy and Emilia-Romagna|
|Variations||Farfalle rigate, farfallone, farfalline|
|Cookbook: Farfalle Media: Farfalle|
Farfalle (Italian: [farˈfalle]) are 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". In Modena, farfalle are known as "strichetti". A larger variation of farfalle is known as farfallone, while the miniature version is called farfalline.
Farfalle are not related to the similar-sounding farfel, an egg-barley pasta used in Jewish cuisine. Farfalle date back to the 16th century in Lombardy and Emilia-Romagna in Northern Italy.
Farfalle come in several sizes, but have a distinctive bow tie shape. Usually, the farfalle are 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 of the pasta. 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. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.
In addition to plain and whole wheat varieties, other colours can be made by mixing other ingredients into the dough, which also affects the flavor (as with any pasta). For example, beetroot can be used for red, spinach for green and cuttlefish ink for black.
- Farfalle Chefs. "Farfalle Recipes". Farfalle Recipe Book. Retrieved 2011-05-21.