Nuh'un Ankara Farfalle Tonde is the bow-shaped pasta sold in Turkey under the name fiyonk. The manufacturer lists a single ingredient, durum wheat semolina, and a cooking time of 7 to 9 minutes in boiling water. Each pack holds 500 g.
Cook it in plenty of salted boiling water, stirring once or twice so the pieces do not stick, then drain it and finish it in the pan with your sauce. It pairs nicely with a quick sauce of grated tomato, butter and a pinch of pul biber, or with garlicky yoghurt for a Turkish-style plate. Served cold, it makes an easy lunchbox salad with sweetcorn, peas, diced peppers and a lemony olive oil dressing.
The pasta contains wheat. Store the pack in a dry, cool, odourless place away from sunlight; the manufacturer gives a shelf life of 2 years from the production date. Close the bag well after opening.