The Farfalle originally come from Lombardy and Emilia and get their name from the typical butterfly shape with small, narrow galls in the middle. At Farfalle, the recommended spices are delicate sauces: Butter-based sauces with peas and ham; white sauces with a not too strong taste based on salmon and cream; Sauces based on tender and soft cheese with the addition of saffron or curry. They're also ideal for making colorful and imaginative pasta salads.