Farfalle
Farfalle, often referred to as “bow-tie” pasta due to its distinctive shape, is an Italian classic that dates back to the 14th century. Created in the northern Piedmont region of Italy, farfalle was originally made with wheat flour, butter, eggs and saffron. Over time, the ingredients have changed to make use of the abundance of local ingredients now available, and these days farfalle is often prepared with fresh herbs, garlic and parmesan cheese.
The secret behind farfalle's unique shape is the way it is formed. The dough is cut into small squares, which are then twisted in the center to form the classic bow ties. This twisting not only creates the iconic shape but also increases the surface area of the pasta, resulting in more sauce being able to cling to the pasta and making each bite even more delicious.
From comforting pasta bakes to hearty one-pot dishes, farfalle is a versatile pasta that can be used in a variety of different dishes. It pairs deliciously with creamy sauces, tomato-based sauces, and crisp veggies. Farfalle is especially well-suited for dishes like macaroni and cheese, where the wide range of edges and dips result in a perfect combination of textures.
Beyond its classic shape and taste, farfalle also has a deeper cultural significance. In Italy, the bow-tie shape symbolizes the ties between families, friends, and close acquaintances. This meaning is often expressed through food, and farfalle is a fitting dish to represent this sentiment.
No matter how you enjoy farfalle – whether it’s in a traditional Italian feast or as a quick weeknight meal – it is sure to be a delicious dish that will bring joy and comfort to your table.
Farfalle recipes
Amazing Farfalle recipes sourced from the web.
The origin of Farfalle
Farfalle, otherwise known as bow-tie pasta, is one of the fullest expressions of culinary creativity. This delightful shape is said to have originated in eighteenth century Lombardy, with its unique and beguiling form providing a tactile experience that no other dish can match.
It is believed that the word "farfalle" may have derived from the Latin word “farfalla”, which means butterfly. This tempting delicacy is thought to have been inspired by the butterfly's wings, with the pasta’s distinctive pattern resembling the winged creature's flight path. This would explain the dish’s iconic name, but also serves to elucidate the poignancy of its design.
The distinctiveness of the pasta is even more remarkable when we consider that it was fashioned entirely by hand in its earliest incarnations. Craftsmen employed painstaking techniques to ensure each piece was individually shaped and cut. This labour-intensive process ensured that farfalle consistently produced dishes that exemplified the pinnacle of finesse and ingenuity.
In recent years, the process of crafting farfalle has become much more mechanised, but the dish still retains its delectability. Indeed, the proliferation of pasta dishes featuring farfalle has served only to underline its prodigious versatility. From salads to soups, the peculiar shape of farfalle imbues meals with a captivatingly piquant charm - a testament to its longevity and enduring popularity.
Farfalle is a reminder that sometimes the simplest things are the most beautiful. Its pointillistic pattern and befitting name are but two of its captivating features, transporting us to a place of timeless refinement and gastronomic virtuosity. It's no wonder that farfalle continues to grace the tables of so many diners around the world.
Types of Farfalle
If you’re looking for a culinary way to add some much-needed variety to your pasta repertoire, farfalle may be your answer. This unique and interesting shape of pasta is known by many names, among them “bow tie,” “butterfly,” or “caterpillar.” As its various names suggest, farfalle comes in many shapes, sizes, and textures.
The most basic type of farfalle is simply thin strands of pasta cut into small oblong rectangles, with the ends pinched together to form the distinct "bow tie" shape. Known as Farfalle Piccole, this variant of farfalle is best served with a simple tomato sauce, or perhaps in a light, creamy sauce. The bow ties are especially great when cooked al dente.
Farfalle is also available with ridges, referred to as "rigate," which catch and hold sauces better than the smooth-surfaced original. Rigatoni is a close cousin of farfalle, but with ridges all around the pasta, making it more suited for heavier, meaty sauces.
For an even heartier experience, you might try "Farfalle Grandi," larger bow ties that can stand up to bold ingredients and robust flavors. Farfalle Grandi are ideal for casseroles, soups, and other dishes where you need a sturdier noodle with a longer cooking time.
For salads, look out for Farfalle Tricolore, which combines the thin, creamy white farfalle with ribbons of green spinach and dark red tomato for an attractive contrast of colors and textures.
As with other types of pasta, there's no right or wrong way to prepare farfalle - the only limit is your imagination. From classic Italian dishes to far-out creations, the possibilities are limited only by your creativity. And don’t forget – if you tire of the traditional shapes and sizes, you can always make your own!