Farfalle
Farfalla colored with sepia
Farfalle 'butterflies' are Italian pasta in the shape of a butterfly .
For the production, jagged squares are cut out of a flat pasta dough with a rolling pin and squeezed in the middle. This makes the middle a little thicker, the sides stay flat. This type of pasta originally developed in the ancient region of Emilia .
Variants of the Farfalle are Farfalle tonde (round on the sides), Farfalle tricolori (three-colored), Farfalline (small), Farfalloni (large) and Fiocchi rigati (without spikes). There are regionally different names for Farfalle , such as Fiocchetti and Stricchetti ; in Abruzzo and in Apulia Nocchette , in Calabria Nocheredde , in Piedmont , in the vicinity of Cuneo , Sciancon , in Umbria Fiocchetti.
See also
Individual evidence
- ↑ Oretta Zanini De Vita: Encyclopedia of Pasta. University of California Press, Berkeley and Los Angeles 2009, ISBN 978-0-520-25522-7 , Lemma "Farfalle".
Web links
Commons : Farfalle - collection of images, videos and audio files
