Farfalle

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Uncooked farfalle

Farfalle.

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 dates back to the 1500s. It originated in Lombardia and Emilia-Romagna in Northern Italy.^{[citation needed]}

[edit] Varieties

Farfalle comes in several sizes, but has a distinctive bowtie 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. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.

A larger variation of farfalle is known as farfallone.

In Modena farfalle are known as strichetti.