This Farfalle is made with Semolina Durum flour and coloured with Biologic beetroot and spinach powder.
Farfalle is a very popular pasta shape, especially in Northern Italy.
Originally from Lombardy and Emilia, it boasts very ancient origins: according to experts the first version dates back to the sixteenth century.
How to use it
They are usually served with creamy sauces, in pasta salad, with seafood, with tomato sauce and, sometimes, with heavy meat sauces.
If you have to entertain your guest and you have no time to cook elaborated dish just use this pasta with one of the organic sauces San Cassiano. With 10 minutes and 3 step you can create a delicious, healthy gourmet dish!
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