[1] In the Italian region of Emilia-Romagna, farfalle are known as strichetti (a local word for 'bow ties').

A larger variation of farfalle is known as farfalloni, while the miniature version is called farfalline.

Farfalle date back to the 16th century in the Lombardy and Emilia-Romagna regions of Italy.

In addition to plain and whole-wheat varieties, colours are added by mixing certain ingredients into the dough, which also affects the flavor (as with any pasta).

Green, white, and red varieties are often sold together in a mix that recalls the colors of the flag of Italy.