organic Farfalle 93 De Cecco

Description

Originating from Lombardy and Emilia, Farfalle take their name from their typical butterfly shape, with small narrow galls in the center. The recommended condiments for Farfalle are delicate sauces: butter-based sauces, with peas and ham; white sauces with a not too strong flavor based on salmon and cream; sauces based on delicate and soft cheeses with the addition of saffron or curry. They are also ideal for preparing pasta salads rich in color and imagination. Available in 500 g and 3 kg packs.

Cooking: 13 min – Al dente: 12 min