The History of Farfalle Pasta

Farfalle pasta is one of the oldest pasta shapes and originated in northern Italy, specifically the regions of Lombardy and Emilia-Romagna, in the 16th century, if not even earlier. According to legend, the pasta shape was invented by housewives using up leftover pasta dough. The name comes from the Italian word for “butterfly” and is a reference to the pasta’s shape. (When it arrived in the United States, Americans began referring to it as “bow-tie pasta” in an alternative interpretation of the shape.) Farfalle was originally paired with sauces that are popular in its native regions of Italy, which include basil pesto, various seafood sauces, and buttery sage sauces. However, because of its deep folds, it’s a very versatile pasta shape that holds up to cream-based sauces and hearty ragùs, too, and it pairs just as well with lighter olive oil-based sauces. Today, farfalle is one of the most popular pasta shapes in Italy and the United States alike and is used in a variety of beloved dishes, including many northern Italian favorites, such as Farfalle alla Cremasca.