Farfalle Pasta

Store uncooked farfalle in a cool, dry pantry. Unopened packages keep indefinitely; opened boxes stay fresh for up to 1 year in an airtight container. Cooked farfalle will keep refrigerated for 3–5 days in an airtight container.

Cook to al dente (usually 9–12 minutes depending on brand) to keep the bow ties tender but with a slight bite.

The crimped edges trap chunky sauces and vinaigrettes well—ideal for pesto, creamy sauces, or oil-based dressings.

Farfalle works equally well in warm pasta dishes and chilled salads; try it with vegetables, beans, or fresh cheese.

Overcooking: the delicate bow-tie shape can become mushy quickly. Stir occasionally and taste a minute before the package suggests.

Underseasoning the cooking water: use salted water (about 1 teaspoon per liter) to build flavor into the pasta itself.