Farfalle pasta

Dry farfalle pasta is a type of Italian pasta known for its distinctive bow-tie or butterfly shape, which literally means "butterflies" in Italian. It is made primarily from durum wheat semolina and water, giving it a firm texture that holds up well when cooked al dente.

This type of pasta originates from the Lombardy and Emilia-Romagna regions of Italy, although it is now produced and consumed worldwide. Its unique shape is ideal for holding both creamy and tomato-based sauces, and it is often used in pasta salads, stews, and cold dishes due to its appealing appearance and texture.

Properties: Farfalle pasta, being a dry pasta made from durum wheat, is a good source of complex carbohydrates that provide sustained energy. It also contains a moderate amount of plant-based protein and fiber, depending on the type of semolina used. It is low in fat and contains no cholesterol or gluten (in its special gluten-free version), making it a versatile food in the kitchen.

Synonyms in Latin American Spanish: Although the term "farfalle" is commonly used, in some countries it is also called "moñitos" or "pasta moño" due to its characteristic shape. However, "farfalle" is widely recognized in most Spanish-speaking countries.