Farfalle, which originated in Roman times, were given their iconic shape by Italian chefs pinching the center of the pasta between their fingers. This not only made for a beautiful presentation, but also a playful texture that lends itself perfectly to a variety of sauces.

The production process of farfalle is technically complex and requires two specialized machines. First, the dough is formed into rolls, after which a special farfalle machine carefully squeezes each pasta. Here, precise humidity control and craftsmanship are essential to prevent the pasta from remaining flat instead of taking on its characteristic shape.

The pasta undergoes a drying process of approximately 12 hours, which ensures that the farfalle remains firm and does not break during preparation.

Perfect for fresh pasta salads, creamy sauces or classic Italian dishes!

Ingredients: durum WHEAT semolina (GLUTEN), water.

Content: 350 g