Farfalle, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre.
The condiments recommended for Farfalle are light sauces: sauces made from butter with peas and ham; white sauces with delicate flavours made from salmon and cream; sauces made from mild, soft cheeses with a dash of saffron or curry.
This pasta is also great for preparing delicious, colourful, imaginative pasta salads.
Available in 500g and 3 Kg packs.
Ditalini Rigati (small ridged thimbles) are a smaller variation of the classic Ditali Rigati and are part of the minute pasta family from the Campania region.
The shape of this pasta is inspired by the sewing thimble, but is open at the top as well. Ditalini Rigati are mainly used for preparing vegetable soups with light, tasty broths and enhanced with croutons or vegetables cut into julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 500g pack.s