Barilla Farfalle Pasta, 160 Ounces, 2 Per Case

The Barilla Farfalle Pasta is made with top-quality durum wheat semolina. This pasta is easy to cook and can be paired with various sauces.

Uses

Pasta salads: Toss cooled farfalle with vinaigrettes, fresh vegetables, and proteins for colorful cold salads that hold up on buffet lines and in deli cases.
Sauced entrées: Pair with cream, tomato, or pesto sauces; the pinched center and ruffled edges trap sauce in every bite.
Soup and broth dishes: Add to minestrone or chicken broth for hearty, visually appealing soups where the bowtie shape stands out.
Baked pasta casseroles: Layer with cheese, meat, and sauce for baked dishes that retain their shape and texture through extended holding.

Who Would Benefit

• Restaurants and trattorias running high-volume pasta programs
• Caterers preparing large-scale events, buffets, or banquets
• School and institutional cafeterias needing reliable bulk pasta
• Hotel kitchen operations with daily pasta service
• Meal-prep and commissary kitchens portioning ahead of service

Product Highlights

• Made from premium durum wheat semolina for consistent al dente texture
• Classic farfalle shape with pinched center that holds sauce effectively
• Two 10 lb. packs per case for flexible inventory and portion control
• 0 g trans fat and 0 mg cholesterol per serving
• Easy to cook; ready in approximately 11 minutes
• Contains wheat; may contain eggs

Preparation & Use

Bring a large pot of salted water to a rolling boil. Add farfalle and stir occasionally to prevent sticking. Cook approximately 11 minutes for al dente texture. Drain and toss immediately with sauce, or rinse under cold water for pasta salad applications. For buffet holding, slightly undercook by one minute and finish in sauce to maintain firmness over extended service periods.

Common Applications

Farfalle’s broad, ruffled surface area and pinched center make it one of the most versatile shapes in a commercial kitchen. Use it for cold pasta bars and salad stations where its shape adds visual appeal. It performs well in cream-based dishes where the folds capture rich sauces, and in lighter olive oil preparations where the edges hold just enough dressing. The shape also works well in pasta e fagioli and other semi-brothy preparations where a sturdy pasta that will not collapse in liquid is required.