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Farfalle pasta (raw, plain, unsalted) Calories
Dry farfalle pasta, high in carbohydrates, low in fat, source of protein
CALORIES
GI
POTASSIUM
FIBER
Farfalle pasta (raw, plain, unsalted) Nutrition Facts
Selected: 100 g
355
KCAL / 100G
Carbs
72g
· 82%
Protein
12.5g
· 14%
Fat
1.5g
· 4%
Fiber
3g
Farfalle pasta (raw, plain, unsalted) Vitamins & Minerals
Vitamins
B1
0.5mg · 42% DV
B3
3.1mg · 19% DV
B2
0.1mg · 8% DV
B5
0.4mg · 8% DV
Minerals
Selenium
30µg · 55% DV
Manganese
1mg · 43% DV
Phosphorus
120mg · 17% DV
Zinc
1mg · 9% DV
Farfalle pasta (raw, plain, unsalted) Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Farfalle pasta (raw, plain, unsalted) Processed?
NOVA 2
Minimally 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.
Does Farfalle pasta (raw, plain, unsalted) Contain Allergens?
Contains these allergens:
Which Diets Is Farfalle pasta (raw, plain, unsalted) Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Farfalle pasta (raw, plain, unsalted) Fat Profile
SATURATED
0.3g
MONOUNSATURATED
0.2g
POLYUNSATURATED
0.5g
Omega 6:3 ratio 22.5:1
Above the ideal 4:1 (22.5:1).
Foods Similar to Farfalle pasta (raw, plain, unsalted)
Farfalle pasta (raw, plain, unsalted) — Frequently Asked Questions
Why do the center and edges of farfalle cook differently?
The pinched center of farfalle is thicker than its thin wings, so it naturally stays firmer while the edges soften faster. Cook it in plenty of water, stir it, and start checking near the package cooking time.
Should I add oil to the water when boiling farfalle?
No. Oil floats on the water and may make the pasta surface less able to hold sauce; stirring well, especially during the first few minutes, is more effective for preventing sticking.
How do I cook farfalle al dente?
Taste a piece about 1-2 minutes before the package time ends; it is al dente when the center still has a slight bite. If it will finish cooking in sauce, drain it a little earlier and add a splash of pasta water.
Why should pasta cooking water be added to sauce?
The starch in the cooking water helps emulsify the sauce, making it cling to the pasta more effectively. Avoid rinsing pasta intended for a hot sauce, since rinsing removes surface starch.
Which sauces work best with farfalle?
Farfalle works especially well with pesto, tomato-and-vegetable sauces, and creamy sauces with small ingredients. Its folds also catch peas, corn, chopped mushrooms, and crumbled cheese.
How should farfalle be prepared for pasta salad?
Cook it just until tender but still firm, drain it, cool it briefly, and toss it with some dressing before it dries out. Adding vegetables, legumes, olives, or a lemon-based dressing can make the salad more satisfying.
How long does cooked farfalle keep in the refrigerator?
Store cooked pasta in a shallow airtight container in the refrigerator and use it within about 3 to 4 days. If it has been left at room temperature for more than two hours, it is safer to discard it.
Can cooked farfalle be frozen?
Yes, preferably in individual portions and often with sauce, although its texture may become softer after thawing. Cool it fully before freezing in an airtight container, then reheat with a little water or extra sauce.
Is farfalle better before or after a workout?
As a carbohydrate-containing meal, it can be useful before exercise for energy and after exercise as part of refueling. For a more balanced post-workout meal, pair it with a protein food and vegetables.
Can people with coeliac disease or gluten sensitivity eat farfalle?
Traditional farfalle made from wheat contains gluten and is not suitable for people with coeliac disease. People with gluten sensitivity may need a certified gluten-free alternative, depending on their symptoms and medical advice.
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Nutrition data compiled from USDA FoodData Central and scientific sources.