Farfalle
Farfalle are butterfly- or bow-tie-shaped pasta made by pinching rectangles of dough in the center. The pinched middle creates a thicker, chewier center while the flared edges remain thin and delicate.
History & Tradition
The name farfalle means "butterflies" in Italian, referring to their winged shape. Homemade farfalle are softer and more delicate than dried versions and pair well with lighter sauces. In Emilia-Romagna, a related shape called stricchetti bolognesi is made similarly. The factory-made version, widely available throughout Italy, has become one of the most recognizable pasta shapes worldwide.
Dough
How to Make
- Make an egg dough with flour and eggs, knead until smooth, and let it rest.
- Roll the dough out into a thin sheet using a rolling pin or pasta machine.
- Cut the sheet into approximately 2-inch by 1-inch rectangles using a knife or fluted pastry wheel.
- Take each rectangle and pinch it firmly in the center to create the butterfly or bow-tie shape.
- Place the farfalle on a floured baking sheet, making sure they do not touch.
- Boil in plenty of salted water until al dente.