Organic Farfalle pasta is popular Italian pasta, in the shape of a bow tie. The shape is fairly versatile, and can be used in a range of dishes. Farfalle pasta could also be considered butterfly shaped, and as farfalla means “butterfly” in Italian, this is probably the shape that the pasta was originally intended to evoke. Culinary historians believe that farfalle pasta has been made since at least the 1500s, and that the pasta shape probably originated in Northern Italy.
The pasta is well suited for tomato and cream dishes, although it can be used for others as well. Some cooks also use farfalle in baked dishes such as casseroles, since the pasta bakes and holds its shape well. When made from hard durum wheat, farfalle pasta is chewy, robust, flavorful pasta which can also be enjoyed plain. It is often served with chunky sauces or in pasta salads. A smaller version is called farfallini, while a larger version is called farfallone.