The origins of Cannelloni are extremely old. Among the very first types of pasta to be made from a mixture of flour, water and salt are Gnocchi and Cannelloni, i.e. strips of pasta of different lengths that were rolled up to form perfect cylinders in which to put the filling,
The size of Cannelloni means they are ideal for filling with tasty mixtures made from meat, or vegetables and ricotta.
The most commonly used recipes for Cannelloni are those baked in the oven with tasty fillings and covered with a thin layer of tomato sauce and béchamel.
Available in 250 g packs
Farfalline (little butterflies), originally from northern Italy, are rectangular with a scalloped edge, pinched together in the centre.
The tiny, whimsical shape means they appeal to children in particular who associate them with the animal kingdom.
Thanks to the notched edge and the tiny curved wings, Farfalline are a perfect shape for hearty soups with croutons or vegetables cut into julienne strips.
This pasta can also be used in thick creamy or velvety soups.
Available in 250g packs