Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🍝
Bow-tie pasta, carbohydrate source, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 82%
Protein
12.5g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Vitamins
B1
0.18mg · 15% DV
B3
1.2mg · 8% DV
B5
0.4mg · 8% DV
Biotin
2µg · 7% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Zinc
1mg · 9% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.4g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
A small pot, too little water, or not stirring during the first few minutes can make it stick. Use plenty of boiling water and stir especially at the start of cooking.
Taste it near the end of the package cooking time and drain it while it is still slightly firm, or al dente. Reserving a little pasta water and mixing it into the sauce helps the sauce coat the pasta.
Its bow-tie shape works well with pesto, tomato-vegetable sauces, mushroom cream sauces, and meat sauces with small pieces. The folds also hold ingredients such as peas, diced zucchini, or tuna.
Pair it with a protein food such as chicken, fish, eggs, cheese, or pulses, plus plenty of vegetables. A vegetable-based olive oil sauce or a side salad can make the meal more filling and varied.
When cooled and stored in a sealed container, cooked farfalle should generally be eaten within 3 to 4 days. Do not leave it at room temperature for more than two hours, and reheat it thoroughly.
Yes, it can be frozen in an airtight container, either plain or lightly coated with sauce. It may become softer after thawing, so it is often best used in baked pasta dishes or soups.
When made from the same basic wheat pasta dough, their nutrition is usually similar; the main difference is shape and sauce compatibility. Farfalle is particularly useful for medium-bodied or chunky sauces, while spaghetti suits smoother, more fluid sauces.
Farfalle can provide carbohydrate before exercise for fuel or after exercise to help replenish energy stores. After training, include a protein food such as yogurt, chicken, tuna, or beans to support muscle repair.
Traditional farfalle is made with wheat and contains gluten, so it is not suitable for people with coeliac disease or a wheat allergy. Choose a specifically labelled gluten-free version and consider cross-contact where necessary.
No. Body weight is influenced by overall eating patterns, portions, and energy balance rather than one food alone, and farfalle can fit into a balanced meal. Large amounts of cream, butter, or cheese can substantially increase the energy density of the dish.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.