Farfalloni, meaning "big butterflies" in Italian, are larger than the typical bow tie pasta, with big, soft folds that capture plenty of sauce. We have fond childhood memories of farfalloni with tomato and cream sauce, dusted with abundant Parmesan cheese. Another dish that sets our hearts aflutter is farfalloni with salmon and cream sauce. These butterflies are also ideal for pasta salad.
About the Producer: In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.
