arfalle, which means butterflies in Italian, is a type of pasta with a very long history: some experts believe it originated in the 16th Century.
Farfalle can be dry (prepared using semolina and water) or fresh (with the addition of tomatoes to the dough). The shape of dry farfalle is achieved by tucking the center of a rectangular sheet of semolina pasta, while fresh farfalle, which is known in Tuscany as veliere, is made of an oval sheet of egg pasta.
Farfalle is best when served with light, delicate sauces. While its smooth surface enhances the taste of fish and seafood sauces, its central, firmer part captures the taste of vegetables.
