Farfalle Glossary |Health Benefits, Nutritional Information + Recipes with Farfalle

Also Known as
Bow shaped pasta

Description
Farfalle pasta is popular Italian pasta in the shape of a bow tie. In fact, some producers call their farfalle "bow tie pasta" to make it seem friendlier to non-Italian speaking consumers. The shape is fairly versatile, and can be used in a range of dishes. Most markets stock farfalle pasta, since it is popular and reasonably well known among consumers.
Farfalle pasta could also be considered butterfly shaped, and as farfalle means "butterfly" in Italian, this is probably the shape that the pasta was originally intended to evoke. A miniature version is known as farfalline. Farfalline pasta is ideal for soups like minestrone.

Cooked farfalle

Boil plenty of water in a large pan with 1 tsp of salt and 1 tsp of oil. Add the Farfalle to the boiling water by adding a few at a time. Cook uncovered, stirring occasionally and gently until the Farfalle is tender. Cooking times may vary with the size and the thickness of the Farfalle. Immediately drain the cooked Farfalle into a sieve or a colander. Transfer to a bowl of cold water to refresh it. Drain again and keep aside.If the farfalle is not to be used immediately, add 1 tbsp of oil to it and toss it.

How to Select
Buy Farfalle as per the requirement. The appearance of the bow shape pasta can help you determine its quality. It should be a translucent, creamy yellow color without any tint of gray. When held up to the light it should appear translucent, without signs of any air bubbles or dark specs. The dark specs should only appear if it due to the type of flavoring agent used. The surface of farfalle should have a slightly rough matte finish, which helps hold the sauce to the pasta.

When selecting farfalle look for the expiration date to be sure it will be fresh up until the time it will be used. Reading the food label or package will supply you with information to help you make a selection on which pasta to purchase. It also includes nutritional information. Whether the pasta you are purchasing is fresh or dried, the food label will indicate the type of flour used to produce the pasta and what flavoring agents have been used, if any. When selecting dried pasta, check the package to be sure semolina flour has been used to ensure good quality pasta.

Another factor to consider is the brand of pasta you prefer. Some people feel that Italian pasta is superior to American pasta because American pasta cooks up softer. Check the food label or package to determine whether the pasta is Italian or American and experiment with both to decide your personal preference.

Culinary Uses
" A medley of herbs will compliment the taste of farfalle. A touch of butter and Parmesan soften the vivid herbal flavors and vegetables round out the dish.
" Farfalle pasta is well suited for tomato and cream dishes, although it can be used for others as well.
" Some cooks also use farfalle in baked dishes such as casseroles, since the pasta bakes and holds its shape well. When made from hard durum wheat, farfalle pasta is chewy, robust, flavorful pasta which can also be enjoyed plain.
" Any combination of sauce and spice goes well and imparts a rustic and earthy flavor to this dish that complements the salty sweetness of the feta.
" Farfalle with Orange segments is a great summer dish that can also be served cold.

How to Store
Store it, unopened, in a cool, dry cupboard for six to eight months or as per the expiry date. Dried, fresh, and cooked pasta need to be stored in different ways. Fresh pasta will keep for 1-2 days in the refrigerator and can also be frozen. Stuffed pasta or fresh pasta made with eggs will keep for 1 day in the refrigerator or 2 months in the freezer. Cooked pasta will keep for 3-5 days in the fridge or freezer. When refrigerating or freezing cooked pasta, be sure it is stored in a well sealed container so that it does not absorb any odors.

Health Benefits
" Farfalle is a good source of fiber and complex carbohydrates, which provides our bodies with vitamins, minerals and energy.
" Some of the ingredients used in making the low carbohydrate pastas are soy products, wheat gluten, egg whites, rice flour, and salt. The low-carb products are also higher in protein and fiber than regular pasta.
" Although pasta is nearly fat free, the sauces and other toppings added to the pasta are what add calories and fat. To maintain the low fat, low calorie advantages of pasta, it is important to keep the sauce low-fat also.

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