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 be used in thick creamy or velvety soups.
Available in 500g pack.s
Orecchiette (little ears), also known as "strascicati", are a typical pasta shape from the Apulia culinary tradition. The shape is a round disc with a slight indent in the centre.
In the culinary tradition of Apulia of home-made pasta, orecchiette were made with white flour, durum wheat semolina and water. After the pasta dough had been cut into small pieces, it was "dragged" ("strascicati" in Italian) with the tip of a knife to create a sort of small shell, then pulled back with the tip of the thumb.
In traditional Apulia cooking, orecchiette are cooked in boiling water with broccoli or potatoes and served with a tomato sauce and sheep's cheese, or with garlic and Oil
This pasta is also known as "Recchie" and is served with vegetable ragù, or lamb and ricotta ragù.
Available in 500g or 3 Kg packs.