Farfalle: the Italian pasta that makes every dish special
Those who think of Italian pasta often think of spaghetti, penne or tagliatelle. But also farfalle, the famous butterfly pasta, has a special place in Italian cuisine.
The name farfalle literally means butterflies. The characteristic pasta shape consists of two wings that are pinched in the middle.
This shape is not only beautiful to look at. The thicker middle has a firm bite, while the thinner ends acquire a softer texture during cooking.
Russo Farfalle 500 g is therefore a versatile choice for lovers of authentic Italian pasta dishes.
Russo di Cicciano – Pasta tradition from Campania
Russo di Cicciano is a historic Italian pasta brand that has its origins in Campania, the region around Naples.
The name is associated with an area where pasta has been an important part of the food culture for generations.
Today, Russo di Cicciano is part of the range of Pastificio Lucio Garofalo.
For this farfalle, durum wheat semolina from Italian wheat is used. The result is a classic pasta with a recognizable shape and a versatile character.
What makes Russo Farfalle special?
Italian durum wheat
The pasta is made from durum wheat semolina, the traditional basic ingredient of many Italian dry pasta types.
The characteristic butterfly shape
The pleated core and fine wings give the pasta different textures.
Versatile in the kitchen
Farfalle is particularly suitable for pesto, tomato sauces, creamy sauces and pasta salads.
Cooking time of 14 minutes
With the indicated cooking time, you prepare the pasta with a pleasant bite.
Which sauces go best with farfalle?
Farfalle with Pesto
A classic combination with basil pesto, Parmigiano Reggiano and pine nuts.
Farfalle with Salmon
A beloved Italian dish with salmon, cream and fresh herbs.
Farfalle with Tomato
A simple yet delicious combination of tomatoes, basil and extra virgin olive oil.
Farfalle with Vegetables
With courgette, bell pepper, cherry tomatoes and other seasonal vegetables.
Farfalle Salad
A fresh Italian pasta salad with mozzarella, tomatoes and basil.
Recipe: Farfalle al Pesto con Pomodorini
Italian butterfly pasta with basil pesto and cherry tomatoes.
Ingredients for 4 people
400 g Russo Farfalle
150 g Italian basil pesto
250 g cherry tomatoes
40 g Parmigiano Reggiano
2 tablespoons extra virgin olive oil
A few fresh basil leaves
Salt and freshly ground black pepper
Preparation
Bring a large pot of water to the boil and add salt.
Cook the Russo Farfalle for about 14 minutes according to the instructions on the package.
Meanwhile, halve the cherry tomatoes.
Gently heat the olive oil in a large frying pan.
Add the cherry tomatoes and let them cook for a few minutes.
Drain the pasta and keep a small cup of cooking water.
Mix the farfalle with the cherry tomatoes.
Remove the pan from the heat and add the basil pesto.
Gently mix and add some cooking water if necessary.
Serve with Parmigiano Reggiano and fresh basil.
Tip from Kelvini: only add the pesto at the end. This way, the fresh basil flavour is optimally preserved.
Ingredients and allergens
Ingredients: durum wheat semolina.
Contains: WHEAT (GLUTEN).
May contain traces of: SOY and MUSTARD.
Cooking advice
Cooking time: 14 minutes.
Use plenty of boiling water and add salt to taste. Stir the pasta shortly after adding and taste towards the end of the cooking time.
Storage advice
Store the packaging in a cool, dry place, protected from moisture and direct sunlight.
Product information
Producer: Pastificio Lucio Garofalo S.p.A.
Brand name: Russo di Cicciano
Product: Farfalle
Net weight: 500 grams
Origin of wheat: Italy
Cooking Time: 14 minutes
EAN-13: 8000139923128
Kelvini Italian Artisan – Italian pasta with a story.
