Farfalle Organic

Farfalla means butterfly in Italian and Farfalle not only remind us of the original from nature when they end up on our plate. The lightness of this pasta is truly fascinating, as it seems to fly in the water during boiling. The reason for this lies in the way it is made: The fresh dough is folded again and again until it is thin and light as silk, but without lacking any strength and density. This way Farfalle get their distinctive shape and add a special touch to every meal.

Ingredients

Durum wheat from organic farming (Apulia), Italian spring water and lots of love.

Farfalle taste best with

Farfalle love to fly - and they fly best without too much weight on their wings. That is why they prefer light sauces like all kinds of pestos, light tomato-, cream- and cheese-sugos or butter and sage. They also make a perfect base for all kinds of pasta-salads. Our all-time-favourite to enjoy the wonderful taste of the Apulien wheat to the max: just sprinkle the Farfalle with some olive oil and parmesan cheese to enjoy the wonderful taste of the Apulian wheat best.

Preparation

Bring a generous amount of water (1l per 100gr pasta) to a boil, then add salt and the pasta. Stir the Farfalle regularly and leave them to boil for about 6 to 7 minutes until they are "al dente." The cooking time is only a guideline and can be adjusted according to ones own preferences- but we recommend the Farfalle be served "al dente." After boiling, strain, shake lightly and mix with a sauce of your choice.