Farfalle pasta, originally from Lombardy and Emilia Romagna, take their name from their distinctive bow tie shape with a tight frill in the centre and are also referred to as butterfly pasta. The condiments recommended for farfalle are light sauces: sauces made from butter with peas and ham or mushrooms, peas and chicken stock. Sauces made from mild, soft cheeses with a dash of saffron or curry also work well. Faralle is frequently used for pasta salads because it holds its texture even when served with light vinaigrettes at room temperature.