Dating back to the 16th century, farfalle is one of Italy’s oldest cuts of pasta. The word “farfalle” means “butterfly” in Italian, but it’s also known for its bow tie shape. It’s a cut particularly good for serving with cream or tomato sauces. Made using durum wheat semolina organically grown on a small cooperative of family farms in the rolling hills overlooking the Adriatic Sea. Try it with a creamy vodka sauce for a hearty dish the whole family will love. The skilled Italian artisans of Montebello combine organic semolina flour with a sprinkling of pure water from a neighboring spring. The delicate dough is then shaped through bronze and traditional dies and left to gradually air-dry, a meticulous process that results in pasta perfection. 16 oz.
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