Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy. Farfalle, which means “butterfly” in Italian, are rectangular or oval pieces of pasta that are pinched in the middle.

Farfalle are versatile and perfect in many dishes. Served hot, they are good with light delicate sauces and vegetables. Served cold, they are perfect for pasta salads.

Farfalle is great with intense fragrances and flavors. Try it with light sauces with vegetables or fish, dairy-based sauces, simple oil-based sauces, or in pasta salads. (from Barilla)