Farfalle means 'butterflies' in Italian, and the pinched centre of each piece gives it its bow-tie shape. Barilla No. 65 is made only from durum wheat semolina and water, and the box states a cooking time of 10 minutes. The thin wings cook al dente while the pinched middle stays slightly firmer, which gives a pleasant mix of textures in a single bite.
The folds trap light and chunky sauces alike, so it suits tomato and basil, creamy mushroom, pesto, or roasted vegetables with olive oil. It is also one of the best shapes for cold pasta salads because it keeps its form once chilled: combine with cherry tomatoes, cucumber, olives, white cheese and a lemon and oregano dressing. Children often like the shape too, which makes it a good weeknight option.
Cook in plenty of salted boiling water, stirring occasionally, then drain and toss with the sauce straight away. Keep the unopened box in a cool, dry place and close the pack after use. The product contains gluten; check the label for precautionary allergen statements.