Description
Farfalle, also called bow ties, are a butterfly- or bow-shaped pasta, born in Emilia and Lombardy by pinching a rectangle of pasta sheet in the middle.
Their shape, thin at the edges and thicker in the centre, gives two textures in one bite. They go well with vegetable creams and light sauces, such as radicchio and leek or agretti.
Their shape, thin at the edges and thicker in the centre, gives two textures in one bite. They go well with vegetable creams and light sauces, such as radicchio and leek or agretti.
