Butterfly 1960s

Butterfly 1960's by Greenomic Delikatessen, colorful farfalle

Butterfly 1960's by Greenomic Delikatessen are colorful farfalle made from Italian durum wheat semolina, with colors derived from dried tomatoes, spinach, red chard, black carrots, and turmeric. The box's pattern is reminiscent of the late sixties, which explains the addition to the name.

Butterfly 1960's are the colorful butterfly-shaped noodles from the Good Hair Day range, produced in Italy for Greenomic Delikatessen. Five vegetables and spices color the durum wheat dough, which is pinched in the center to create its winged shape. They are intended for buffets, pasta salads, and children's tables.

Yellow, green, and red from the vegetable patch

Inside the box are butterflies in muted tones: a warm yellow from turmeric, a deep green from spinach, and a red that comes from tomato and chard. These colors are matte rather than bright because they come from dried plants, not a paint pot.

The flavor of the noodles remains subtle, tasting primarily of good durum wheat with a faint earthy hint of turmeric and carrot. After cooking, the colors shine brighter than in the dry box, and on a white plate, the portion looks instantly festive. If you use them cold later on, they will have the same effect on the table the next day.

For buffets, salad bowls, and the kids' table

Farfalle require a little attention, as several layers of dough sit on top of each other in the pinched center and cook more slowly than the wings. Therefore, test a piece from the center toward the end of the cooking time and don't drain them too early. Plenty of salted water helps, as the wings otherwise tend to stick together. A spoonful of cooking water in the pan will help bind the sauce to the pasta later.

A mild tomato sauce, a little butter with cheese, or a spoonful of pesto from Greenomic Delikatessen is all they need. As a salad with cucumber, bell pepper, mozzarella, and olive oil, they are a hit at any buffet, and because the shape grabs dressing well, the bowl rarely stays full for long.

Where the butterfly gets its name

Farfalla means butterfly in Italian, and the shape has existed since the sixteenth century in the kitchens of Lombardy and Emilia. A rectangle is cut from a sheet of rolled-out dough, then grabbed in the middle and pressed together until the wings stand out. In some regions, the shape is also called "strichetti," or small cuts, referring to the serrated edge.

In this series, the color comes from the vegetable patch: dried tomatoes, spinach, red chard, and black carrots are ground and added to the dough, along with turmeric for yellow. Greenomic Delikatessen has the series manufactured by an Italian producer specialized in colored doughs.

The perfect gift for families

Keep the box on your shelf for when guests with children visit, as colorful noodles rarely lead to any complaints. As a gift, it doesn't need a ribbon—the pattern takes care of that. Stored in a cool, dark place, the unopened box will keep until the printed date.

More varieties can be found in the Good Hair Day Pasta collection, and you can find other ways color is brought into pasta in our flavored pasta section.