Farfalle, Farfalline, Farfallette, Farfalloni

Shaped like a butterfly, this pasta shape is usually commercially manufactured, although it can easily be made by hand using fresh pasta. To make it, cut long ribbons of pasta 3-4 cm (1¼-1½ inch) wide from a sheet of dough and then divide the ribbons into sections about 2-3 cm (¾-1¼ inch) long. Pinch each rectangle of pasta in the centre, pushing the edges together in the middle to make the butterfly shape. Farfalle is mainly eaten in northern Italy, dressed with light tomato sauce or cream and ham.