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Nutritional Information

3/4 cup, farfalle

  • Calories 210
  • Calories from Fat 9
  • Amount%DV
  • Total Fat 1g2%
  • Saturated Fat 0g0%
  • Monounsaturated Fat 0g
  • Polyunsaturated Fat 0.5g
  • Cholestreol 0mg0%
  • Sodium 0mg0%
  • Potassium 0mg0%
  • Total Carbohydrate 42g14%
  • Dietary Fiber 2g8%
  • Sugars 3g
  • Protein 7g14%
  • Calcium 0mg0%
  • Iron 10mg56%
  • Vitamin A 0%
  • Vitamin C 0%

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Farfalle on Wikipedia:

Uncooked farfalle Farfalle.

Farfalle is a type of pasta. Commonly known as ``bow-tie pasta,`` the name is derived from the Italian word farfalla (butterfly). The ``e`` at the end of the word is the Italian feminine plural ending, making the meaning of the word ``butterflies.``

Farfalle dates back to the 1500s. It originated in Lombardia and Emilia-Romagna in Northern Italy.[citation needed]


Farfalle comes in several sizes, but has a distinctive bowtie shape. Usually, the farfalla is formed from a rectangle or oval of pasta with two sides trimmed in a ruffled edge, and the center pinched together to make the unusual shape. They are sometimes ridged, known as farfalle rigate. Different varieties are available; plain, tomato, and spinach. These are often sold together in a mix, often with chicken. Though usable with most sauces, farfalle are best suited to cream and tomato dishes.

A larger variation of farfalle is known as farfallone, while there is a miniature version called ``farfalline``.

In Modena farfalle are known as strichetti, also known as radicannatini cudipus.

Farfalle is not related to the similar-sounding farfel, a kind of egg-barley pasta in Jewish cuisine.


Barilla web site

See also

List of pasta This Italian cuisine-related article is a stub. You can help Wikipedia by expanding it. v â€¢ d â€¢ e