The history of the farfalle pasta, meaning butterflies in Italian, dates back to the 16th century in Northern Italy.

Originating in the regions of Lombardy and Emilia-Romagna, farfalle was traditionally made by hand in Italian homes. The pasta is shaped by pinching the center of a small rectangle of pasta dough, giving it its characteristic butterfly or bow-tie form.

Traditionally, farfalle was made using eggs and soft-wheat flour when prepared at home. However, when produced commercially in factories, it is typically made with durum wheat and either eggs or water. The choice of ingredients affects the pasta’s texture and taste, with homemade versions often being richer and more toothsome.

Farfalle comes in various sizes and can have slight variations in design depending on the region. Some versions may have flat edges all around instead of the iconic fluted sides. The versatility of farfalle has made it a popular pasta shape worldwide, suitable for both hot dishes with sauces and cold pasta salads.

The process of making farfalle by hand involves rolling out the pasta dough to a thin sheet, usually about 1mm thick. The dough is then cut into rectangles, and each piece is carefully shaped by hand. The center is gently pushed down to create a crease, while the long edges are pulled up slightly and then folded down and pressed to seal the dough together, forming the distinctive shape.

Over time, farfalle has become one of the most recognizable short-cut pasta shapes, loved for its playful appearance and ability to hold sauces well. Its popularity has led to widespread production, with both artisanal pasta makers and large-scale manufacturers offering this charming pasta shape to consumers around the world.