Flora
Flora Farfalle Pasta
What it is
This is a type of dry pasta shaped like small bow ties or butterflies. It is made from durum wheat semolina and water, common ingredients for many dried pasta varieties. The unique shape holds sauces well, making it a versatile choice for various dishes. It cooks to an al dente texture when prepared properly.
How people cook with it
Farfalle pasta is a popular choice for both simple weeknight meals and more elaborate dinner party dishes. Its distinctive shape makes it visually appealing in many preparations.
- Tossed with creamy sauces
- Mixed into cold pasta salads
- Served with light vinaigrettes
- Baked into casseroles
To cook farfalle, bring a large pot of generously salted water to a rolling boil. Add the pasta and stir occasionally to prevent sticking. Cook according to package directions until it reaches your desired tenderness, typically around 10-12 minutes for al dente. Drain the pasta well, reserving some of the cooking water. Toss immediately with your chosen sauce or dressing, adding a little reserved pasta water if needed to achieve the right consistency. The shape is excellent for capturing small bits of ingredients.
How it differs from similar foods
Compared to long pasta shapes like spaghetti, farfalle's bow-tie form offers a different mouthfeel and better sauce adhesion. Its wider surface area allows it to hold chunkier sauces and small ingredients more effectively than thinner strands.
Who it is for
Home cooks looking for a visually interesting and versatile pasta shape for everyday meals or special occasions.
How to keep the rest
Store any unused dry farfalle pasta in a cool, dry place in an airtight container or its original packaging. This will help prevent it from absorbing moisture or odors from the pantry, ensuring its quality for future use.