Durum wheat semolina pasta. At their best with delicate sauces. Durum wheat semolina pasta. Farfalle come from Lombardy and Emilia and are named after their bowtie shape, with a little frill right in the middle. They are 1.614""long and between 0.052""and 0.054""thick. They are at their best with delicate sauces: butter based with ham and peas; mild white sauces with salmon and cream; light cream cheese-based sauces with saffron or curry. Since 1886 we have liked our pasta to be bronze drawn and slowly dried because we like it to fall into the plate full of taste, rough and always""al dente"". Even though our taste has not changed, as we feel the same love for tradition, we have continued to improve our production technologies.
Durum Wheat Semolina
Preparation & Storage
- Cooking time: 12 min.For perfect cooking: Use 6 litres of water per 500g. Add salt and put in the pasta when the water boils. Stir from time to time. When cooked, drain and season as you please.
Store preferably in a cool and dry place.
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