Pastificio Liguori · 454 g
Pastificio Liguori Farfalle Nº 30
What it is
This is a type of dry pasta shaped like bow ties or butterflies, known as farfalle. It is made from durum wheat semolina and water. The pasta is dried to preserve its texture and flavor. The specific cut, Nº 30, refers to the size and thickness of the pasta pieces. This shape is versatile and holds sauces well.
How people cook with it
Farfalle pasta is a popular choice for many types of pasta dishes. Its unique shape makes it fun for both children and adults.
- In pasta salads
- With creamy sauces
- In baked dishes
- With light vegetable sauces
To cook farfalle, bring a large pot of salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until al dente, which means it should be tender but still have a slight bite. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce, or rinse with cold water if using in a cold pasta salad. The cooking water can be added to sauces to help them emulsify and cling to the pasta.
How it differs from similar foods
Farfalle's distinctive shape with its ruffled edges and pinched center allows it to capture and hold sauces effectively. This differs from smoother, more uniform pasta shapes like spaghetti or penne, which may not retain as much sauce on their surface. The texture of farfalle can also be slightly chewier due to its varied thickness.
Who it is for
Home cooks and families who enjoy preparing classic Italian-inspired meals will find this pasta useful.
How to keep the rest
Store any unused dry farfalle pasta in its original packaging or an airtight container in a cool, dry place. Ensure it is sealed properly to prevent moisture absorption and maintain freshness. Avoid storing it near strong odors. Properly stored, it can last for a long time.