Cooked farfalle pasta

Cooked farfalle pasta is a type of Italian pasta recognizable by its distinctive "bowtie" or butterfly shape. Its name comes from the Italian farfalle, which means "butterflies". This pasta is generally made with wheat flour and water, and once cooked, it acquires a tender yet firm texture, ideal for absorbing and combining with various types of sauces, from creamy to light ones.

Originating from the Lombardy and Emilia-Romagna regions of Italy, farfalle pasta is very popular in both traditional and modern recipes, being versatile for cold salads, baked dishes, and hot preparations.

Regarding its nutritional properties, cooked farfalle pasta is a good source of complex carbohydrates that provide sustained energy. It also provides small amounts of protein and fiber, especially if whole wheat flour is used. Due to its primary content of flour, it is low in fat and sodium, making it a balanced food within a varied diet.

In Latin America, cooked farfalle pasta may also be known by terms such as bowtie pasta, pasta lazo, or simply butterfly pasta, depending on the country and region.

Its shape and size make it especially suitable for recipes that require an attractive presentation and for dishes where the texture of the pasta is a key element, such as pasta salads, side dishes, and main courses with light or vegetable-based sauces.