Product Description
De Cecco Farfalle pasta 500g N.93
De Cecco Farfalle 500g
De Cecco Farfalle is a classic Italian pasta made from high-quality durum wheat semolina and water. Recognisable for its distinctive bow-tie shape, Farfalle is perfect for holding sauces while adding a beautiful touch to both traditional and modern pasta dishes. Produced using the traditional slow-drying method, coarse-ground semolina and bronze-die drawing, De Cecco pasta has a wonderfully firm texture and rough surface that helps sauces cling to the pasta. Made in Italy and ideal for everyday family meals, salads and special occasions. Cooking time: 13 minutes, Al dente: 11 minutes
Net weight: 500g
Ingredients:
Durum wheat semolina, water.
Allergens: Contains wheat (gluten). May contain traces of soya and mustard, as stated on the packaging.
Nutritional Value per 100g
Energy - 1490kj / 351kca
Fat - 1,5g
of which saturated - 0,3g
Carbohydrate - 69g
of which sugar - 3,4g
Fibre - 2,9g
Protein - 14g
Salt - 0g
Made in Italy.
The packaging states that the pasta is produced at the De Cecco plant in Fara San Martino, Italy.
Recipe Suggestions:
Farfalle with Tomato & Basil
Cook the Farfalle until al dente and toss with a simple tomato, garlic and basil sauce. Finish with extra virgin olive oil and grated Parmesan.
Mediterranean Farfalle Salad
Combine coolled Farfalle with cherry tomatoes, cucumber, olives, feta, fresh basil and a dressing of olive oil and lemon juice.
Creamy Chicken & Mushroom Farfalle
Sauté chicken pieces and mushrooms with garlic, then add cream and Parmesan. Toss with the cooked Farfalle and finish with black pepper and parsley.
Farfalle with Broccoli & Garlic
Cook broccoli with the pasta for the final few minutes. Toss together with sautéed garlic, olive oil, chilli and Parmesan for a simple Italian-style meal.
Tuna, Tomato & Olive Farfalle
Mix Farfalle with tuna, chopped tomatoes, black olives, capers and parsley. A quick and delicious Mediterranean pasta dish.
Four-Cheese Farfalle
Create a rich sauce using Parmesan, Gorgonzola, mozzarella and a little cream, then toss through the hot Farfalle.
