Farfalloni are classic bow tie / butterfly shaped pieces of pasta with lots of flavour and texture. Slice some artichokes through it, add freshly shaved Parmigiano, fresh rocket and moisten with oil from the artichokes.
Rustichella farfalloni has a cooking time of approximately 12 minutes and has a high yield per kg.
Rustichella pasta is made with coarsely ground durum wheat from Puglia, in southern Italy. It always cooks to a perfect al dente and holds its texture. The pasta is extruded using bronze dies, rather than teflon like commercial pasta, to create a rough, porous surface that is perfect for holding pasta sauce. The pasta is then slowly dried for up to three days, which contributes to its superior flavour and resilience.