Farfalle : The Farfalle cut originates before 1500 in Lombardy and Emilia Romagna, in northern Italy. The name is derived from the Italian word farfalla : butterfly. The “e” at the end of the word is the ending of the Italian feminine plural, so the literal meaning of the word is butterflies. Due to its shape, this type of pasta is also referred to as: bow ties, neckties (in Chile), bows (in Venezuela), ribbons or bows.
The farfalle are the classic pasta that combines well with all kinds of sauces and being shorter they are easier for children to eat; It is also very popular because it combines very well with creamy sauces since having this jagged shape the sauce is better impregnated than in smooth pasta such as noodles .
This pasta shows a double texture: lighter at the ends and thicker towards the center, making it very delicate to cook.
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- 1 Farfalle with bacon and cheese
- 1 Ingredients
- 2 Preparation
- 2 Sources
Farfalle with bacon and cheese
Farfalle pasta is ideal for any type of sauce, such as this tomato
- 400 g farfalle pasta
- 250 g bacon or bacon
- 4 eggs
- 100 g grated Parmesancheese
- Pinch of nutmeg
- Salt and pepper
- To cook the pasta it is recommended to use 1 liter for every 100 grams of pasta so that the pasta is loose and about 7 grams of salt for every 100 grams of pasta.
- Prepare a casserole with about 4 liters of water and a tablespoon of salt. (That is, one liter for every 100 grams of pasta)
- Fill the pot with water and when it boils add the salt and pasta, cook for about 10 minutes, then drain the pasta and set aside.
- In a frying pan with very little oil, sauté the bacon or bacon over low heat. While in a bowl beat the eggs with a little salt, nutmeg and pepper, add to the pan with the bacon and stir.
- Place the pasta in a bowl and pour the sauce, add the grated cheese and let it rest for two or three minutes.