Panzani
Panzani Fresh Farfalle Pasta
What it is
This is fresh pasta shaped like bow ties, also known as farfalle. It is made with durum wheat semolina and eggs, giving it a rich flavor and tender texture. The unique shape holds sauces well, making it a versatile choice for many dishes. Fresh pasta cooks much faster than dried pasta.
How people cook with it
Fresh farfalle is perfect for quick weeknight meals and elegant dinner parties alike. Its delicate texture pairs wonderfully with a variety of sauces and ingredients.
- Tossed with pesto
- Served with creamy sauces
- Added to pasta salads
- Baked in casseroles
To cook fresh farfalle, bring a large pot of salted water to a rolling boil. Gently add the pasta to the boiling water. Fresh pasta cooks very quickly, usually in just 2 to 4 minutes. It is done when it floats to the surface and is tender to the bite. Drain the pasta, reserving a little of the cooking water. Toss immediately with your favorite sauce or other ingredients. The reserved pasta water can be used to help emulsify and thicken your sauce.
How it differs from similar foods
Unlike dried pasta, fresh farfalle has a softer, more yielding texture and a richer flavor due to the inclusion of eggs. It also requires a significantly shorter cooking time, making it ideal for when you need a meal on the table quickly.
Who it is for
Home cooks looking for a quick and delicious pasta option will appreciate this fresh farfalle.
How to keep the rest
Once opened, keep any unused fresh farfalle refrigerated in its original packaging or a tightly sealed container. It is best used within a few days of opening to maintain its freshness and quality. Do not freeze fresh pasta unless specifically instructed by the manufacturer.