Farfalle Allegre — “happy butterflies” — is exactly that. This multicolour bow-tie pasta is made with eggs and a blend of natural ingredients including spinach, tomato powder, red chard, oregano and squid ink, creating a pasta that brings colour and joy to the plate before you’ve even added the sauce.
The farfalle shape — pinched in the middle like a bow-tie or butterfly — is one of Italy’s most charming and most versatile. The relatively small size and large surface area means sauces cling well, and the pinched centre gives an enjoyable variation in texture.
Try it with
Our Asparagus Pâté for a quick and elegant vegetarian dinner | White cream with bacon and peas | Prawns and lemon
What our customers say
“My first time trying it. Very nice with prawns.” — Roisin
Cooking Instructions
Bring a large saucepan of salted water to the boil, add the pasta and cook for 12–15 minutes. Drain and dress with your favourite sauce.
Ingredients
Durum WHEAT semolina, EGGS, tomato powder 3%, spinach flour 3%, red chard powder 3%, SQUID ink 2%, oregano 1.5%, water. For allergens see ingredients in capital letters. May contain mustard and soy.
Nutritional Values per 100g
Energy 1458 KJ / 349 Kcal | Fat 1.3g (of which saturates 0.3g) | Carbohydrate 70.9g (of which sugars 3.1g) | Fibre 2.4g | Protein 12.1g | Salt 0.1g
Production
Slow-drying, bronze die | 100% produced in Italy | Country of grain cultivation: Italy | Milling country: Italy
