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Gourmets and chefs in Italy warned us of the dangers in cooking an irregularly shaped pasta. I’m sure that we’ve convinced them all. Our farfalle have a uniformity that permits even cooking of the core and wings. They’re small, but not too small.
Excellent in pasta salads and with seafood sauces.
Delicious with peas and all kinds of raw vegetables.
Make a pinzimonio, a sauce of olive oil with salt and pepper usually for dipping, but this time with the farfalla cooked in it for 8 or 9 minutes.
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