Farfalline n° 95

Farfalline (little butterflies), originally from northern Italy, are rectangular with a scalloped edge, pinched together in the centre.

The tiny, whimsical shape means they appeal to children in particular who associate them with the animal kingdom.

Thanks to the notched edge and the tiny curved wings, Farfalline are a perfect shape for hearty soups with croutons or vegetables cut into julienne strips.

This pasta can be used in thick creamy or velvety soups.

Available in 500g pack.s

Cooking time: 6 min

Discover the recipes

Guarda il video

Our method

Attention, care, experience, quality at every stage: from our mill to your table.

Selecting the wheat

Selecting excellent primary materials is the first step, the most important one in fact, in creating unique pasta.

The milling

We have been millers for almost two centuries: way back in 1831, Don Nicola De Cecco was already producing “the best flour in the county” in his mill. To this day, we grind all the wheat in our own mill next to the pasta factory, floating with intense and delicious aromas.

The dough

Cold water and dough at a temperature of less than 15 degrees: two details allowing us to produce pasta that fully respects the primary material.

Drawing

Se grazie alla trafilatura la pasta prende forma, è la trafila ruvida a regalare alla nostra pasta quella porosità unica capace di catturare ogni condimento. Questa è una delle particolari procedure che abbiamo scelto con grande orgoglio.

Drying

Another of the secrets behind our pasta is slow drying at low temperature. It is our way of keeping the sensory properties of the wheat intact.

Fedelini n° 10

The origin of Fedelini can be traced back to parts of Liguria and the province of Savona at the beginning of the 14th century with the start of the production of macharoni and tria, also called fidej. They are extremely thin which is how they can still be distinguished from spaghetti. Simple condiments are recommended for this type of pasta. It is excellent combined with butter dressings, such as uncooked butter and cheese, or melted butter with sage and cheese. Egg or fresh raw tomato based sauces are also excellent. Another way to enjoy Fedelini is in a light, chicken broth. In addition to broths and pasta dishes with sauces, this pasta is also used to prepare oven-baked dishes in the Naples region. Available in 500g pack.s

Find out more