Below is a list of all known varieties for Farfalle (Bow Ties). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Farfalle (Black Olive) | Farfalle pasta dough infused with black olive paste, imparting a subtle savory, briny flavor. |
| Farfalle (Bronze-Cut) | Farfalle extruded through bronze dies, which creates a rough surface that improves sauce adhesion. |
| Farfalle (Gluten-Free) | Farfalle made from alternative flours (e.g., chickpea, corn), providing a gluten-free option for the classic bow-tie shape. |
| Farfalle (Spinach/Green) | Bow-tie pasta dough infused with spinach puree, giving the pasta a green color and subtle earthy flavor. |
| Farfalle (Tomato/Red) | Bow-tie pasta dough infused with tomato puree, giving the pasta a red color and a subtle sweet flavor. |
| Farfalle (Tricolor) | A mix of plain, spinach, and tomato farfalle, typically used for visual appeal in cold pasta salads. |
| Farfalle (Whole Wheat) | Bow-tie pasta made from whole durum wheat flour, offering a heartier texture and higher fiber content. |
| Farfalline | Farfalle are a type of pasta. The name is derived from the Italian word farfalle ('butterflies'). In the Italian region of Emilia-Romagna, farfalle are known as strichetti. A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline. Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Italy. |
| Farfalline (Soup Size) | A miniature version of the farfalle (bow tie) shape, used exclusively in broths and light soups. |
| Farfalloni (Large Bow Ties) | A larger, often slightly thicker version of Farfalle, designed to stand up to heavy sauces or be the centerpiece of a pasta dish. |