Montebello
Montebello Organic Farfalle Pasta
What it is
This is a type of pasta shaped like bow ties or butterflies. It is made from durum wheat semolina and water. The organic designation means the wheat was grown without synthetic pesticides or fertilizers. The pasta is dried, making it shelf-stable. Its unique shape holds sauces well.
How people cook with it
Farfalle is a versatile pasta shape that works well in many dishes. It is a favorite for both simple weeknight meals and more elaborate preparations.
- Tossed with pesto
- Added to pasta salads
- Mixed with creamy sauces
- Served with a light tomato sauce
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. You can then toss it directly with your prepared sauce, adding a little of the reserved pasta water if needed to achieve the desired consistency. This helps the sauce cling to the pasta.
How it differs from similar foods
Compared to long pasta shapes like spaghetti, farfalle's distinctive shape offers more surface area for sauces to adhere to. Its texture also provides a pleasant chewiness that differs from flatter pasta like fettuccine.
Who it is for
Home cooks looking for a visually appealing and sauce-friendly pasta shape will appreciate this product.
How to keep the rest
Store any unused dry farfalle in a cool, dry place in an airtight container. This will help maintain its freshness and prevent it from absorbing moisture or odors from the pantry. Properly stored, it can last for a long time.