Montebello
Organic Farfalle Pasta
What it is
This is a type of dry pasta made from durum wheat semolina. It is shaped like bow ties or butterflies, with ruffled edges and a pinched center. The organic certification means it is produced without synthetic pesticides or fertilizers, adhering to specific agricultural standards. Farfalle is a versatile pasta shape that holds sauces well.
How people cook with it
Farfalle pasta is a popular choice for a variety of dishes. Its unique shape makes it visually appealing in salads and pasta bakes.
- Pasta salads
- Creamy sauces
- Vegetable dishes
- Baked 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 al dente, meaning it is tender but still has 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 salad. The cooking water can be used to help emulsify and thicken sauces.
How it differs from similar foods
Compared to long pasta shapes like spaghetti, farfalle's bow-tie shape allows it to capture chunkier sauces and small ingredients more effectively. The ruffled edges also provide more surface area for sauce adhesion, creating a more integrated flavor profile in the final dish.
Who it is for
Home cooks and chefs looking for a visually interesting and sauce-friendly pasta shape will find this useful.
How to keep the rest
Store uncooked farfalle in a cool, dry place away from direct sunlight. Keep it in its original packaging or an airtight container to protect it from moisture and pests. Properly stored, it can maintain its quality for a long time.