Farfalle
 Uncooked farfalle pasta | |
| Alternative names | Bow-tie pasta,strichetti |
|---|---|
| Type | Pasta |
| Place of origin | Italy |
| Region or state | |
| Variations | Farfalle rigate,farfallone,farfalline |
Farfalle(Italian:[farˈfalle]) are a type ofpasta.The name is derived from theItalianwordfarfalle(butterflies).[1]In the Italian region ofEmilia-Romagna,farfalle are known asstrichetti(a local word for 'bow ties'). A larger variation of farfalle is known asfarfalloni,while the miniature version is calledfarfalline.Farfalle date back to the 16th century in theLombardyandEmilia-Romagnaregions ofItaly.[2]
Varieties
[edit]Farfalle come in several sizes, but they all have a distinctive "bow tie"shape. Usually, the farfalle are formed from a rectangle or oval of pasta, with two of the sides trimmed to a ruffled edge and the center pinched together to make the unusual shape of the pasta. A ridged version of the pasta is known asfarfalle rigate.
In addition toplainandwhole-wheatvarieties, colours are added by mi xing certain ingredients into the dough, which also affects the flavor (as with any pasta). For example,beetrootcan be used for red,spinachfor green andcuttlefish inkfor black. Green, white, and red varieties are often sold together in a mix that recalls the colors of theflag of Italy.
See also
[edit]
Media related toFarfalleat Wikimedia Commons
References
[edit]- ^Farfalle Chefs."Farfalle Recipes".Farfalle Recipe Book.Archived fromthe originalon 2012-03-14.Retrieved2011-05-21.
- ^Debono, Jacqui (21 September 2017)."Farfalle pasta: Butterflies and Bow Ties".The Pasta Project.Retrieved2 December2022.
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