Garofalo Farfalle No. 78 is a 17.6 oz (500 g) bag of bow-tie shaped Italian pasta made in Gragnano, near Naples, from 100 percent durum wheat semolina. It's a genuine Italian import, available as a Single, Pack of 3, or Pack of 6, shipped fast from our New Jersey warehouse.
Garofalo Farfalle No. 78: Bow-Tie Pasta from Gragnano for Cream Sauces and Salads
- Bow-tie shape — a pinched, ruffled-edge cut that holds light sauces without weighing them down
- 100 percent durum wheat semolina — a single-ingredient pasta with no additives
- Bronze-drawn — drawn through bronze dies for a rougher surface that holds sauce better than a smooth die
- Slow-dried — dried at a slower pace than mass-market pasta for a firmer bite
- Made in Gragnano, Italy — produced by Pastificio Garofalo in the Gragnano pasta-making region near Naples
- Pack options — Single, Pack of 3, and Pack of 6 for stocking the pantry
How to Use
Add the pasta to a large pot of well-salted, rapidly boiling water and cook for about 14 minutes, tasting a piece near the end for a firm, al dente bite. Farfalle also works well cooled and tossed with oil-based dressing for a pasta salad. Store the unopened bag in a cool, dry pantry, and once opened, reseal it tightly or move the pasta to an airtight container.
About Garofalo
Garofalo has been making pasta in Gragnano, near Naples, since 1789. Gragnano's spring water, sea breeze, and sunny climate are part of what gives La Pasta di Gragnano its reputation, and several Garofalo shapes carry the Protected Geographical Indication (PGI) that ties them to the town. The pasta is bronze-drawn and slow-dried, a traditional process that leaves a rougher surface for sauce to cling to. Browse more imported pasta in our Pasta collection. Learn more at garofalo.com.
Frequently Asked Questions
What sauces pair best with Farfalle (bow-tie pasta)?
Farfalle works well with light cream sauces, pesto, and simple vegetable or seafood toppings such as salmon or tuna, and it also holds up cold in pasta salads. The pinched center and ruffled edges catch a modest amount of sauce while keeping the shape visually distinct on the plate.
How long should I cook Garofalo Farfalle?
Boil Farfalle in generously salted water for about 14 minutes for an al dente texture, though exact timing can vary slightly by pot and altitude, so tasting a piece near the end is the most reliable check. For pasta salad, cool the drained pasta quickly under cold water to stop the cooking.
Why is Farfalle called bow-tie pasta?
Farfalle means butterflies in Italian, but the shape is commonly called bow-tie pasta in the US because a rectangular sheet of dough is pinched at the center to form a ruffled, bow-like shape. Both names refer to the same pasta cut and are used interchangeably on menus and packaging.
Is Garofalo Farfalle made from a single ingredient?
Yes. The only ingredient is durum wheat semolina, with no eggs, additives, or preservatives in the recipe. It is made in Gragnano, near Naples, in a region associated with Protected Geographical Indication pasta, and shoppers should read the printed label for the most current ingredient details.