Barilla Pasta, Farfalle

Barilla Farfalle is a familiar pantry staple: bowtie-shaped durum wheat pasta sold in a 16 oz branded box, often stacked on middle shelves of the pasta aisle near other dry pastas, boxed sauces, and quick pantry grains. You’ll see it alongside other Barilla shapes, whole-grain and protein-enriched lines, and gluten-free alternatives. It fits everyday shopping trips—stocking up for weeknight dinners, meal-prep Sundays when you cook large batches for the week, or family meals where a versatile shape works for saucy tomato dishes and chilled pasta salads. The brand leans on a heritage positioning — family-owned since 1877, Italian roots, reliability and quality — appealing to home cooks who want a trustworthy, mid-premium product rather than artisanal fare. Labels highlight “made from the finest durum wheat,” Non‑GMO Project verification, kosher certification and nutrient enrichment (B vitamins and iron), creating a health-halo of wholesomeness without organic or child‑targeted gimmicks. Processing context: this is commercially produced dried pasta made from milled durum semolina and enriched with vitamins and minerals. Sensory details: the farfalle’s pinched center and ruffled edges hold sauce and provide a firm al dente bite when cooked to package directions; texture is slightly chewy with a clean wheat flavor. Packaging is a retail cardboard box (often with a window or clear branding), easy to stack in the pantry. Rituals include boiling in salted water, timing to al dente, tossing with sauce or chilling for salads — simple, fast, and reliably comforting in American home cooking.