Farfalloni are originally from the north of Italy and traditionally known by local names such as "Fiocconi" and "Galle Genovesi". Historically, there were numerous varieties spread throughout the Abruzzo and Apulia regions, as well as the Bologna area.
The typical shape is rectangular with a scallop edge, pinched together in the centre.
The condiments recommended for Farfalloni 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 pack.s
Conchiglie Rigate (ridged shells), which originate from the Campania region, are now very popular all over Italy.
The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes because it can capture any kind of sauce.
This pasta is especially good in oven-baked recipes, with fish or meat sauces, as well as being excellent when accompanied by light tomato sauces, with ricotta or pesto alla genovese
Available in 500g and 3 Kg packs.