Farfalle, dating back to the 1500s, originated in the Lombardia and Emilia-Romagna part of Northern Italy.
Farfalle, which means “butterfly” in Italian, are small squares of pasta that are pinched in the middle.
Perfect for ...
Thanks to their delicate shape, Barilla Farfalle are perfectly suited to tasty pasta salads, and match particularly well with light vegetable sauces.
Ingredients & Nutrition
What's in Barilla Farfalle?
Durum Wheat Semolina
Ground from durum wheat grains.
We use purified water in our products.
What's the nutritional value?
A typical 85g portion will provide you enough slow release energy for a busy day at home, the office or at the gym.
|Values||Units (per 85g)||Average Quantity per 100g|
|Energy||1293 kJ (309 Cal)||1521 kJ (364 Cal)|
|Protein||10.2 g||12 g|
|Fat, Total||1.7 g||2 g|
|- saturated||0.4 g||0.5 g|
|Carbohydrate||60.9 g||71.7 g|
|- Sugars||3 g||3.5 g|
|Dietary fibre||2.6 g||3 g|
|Sodium||less than 5 mg||5 mg|
Cooking & Measuring
Measuring your pasta
Our Chef’s tip
Salt will help flavour to the pasta but avoid adding oil to the water as your sauce won't stick.
COOKING YOUR PASTA
Bring a large pot of water to a rolling boil, and add salt to taste. We recommend 1 litre for every 100g of pasta.
Add pasta to boiling water. Stir occasionally.
Cook for the length of time indicated on the pack.
Remove from heat. Drain well and finish cooking in the pan with your favourite Barilla pasta sauce.