Farfalle, ('butterflies') are sometimes known as 'bow-tie' pasta outside of Italy. They are one of the simplest shapes formed by manipulating a sheet of pasta. Rectangles, normally cut with frilly ends as though by pinking shears, are pinched across the middle to make a bow shape. The pinched middle of farfalle helps keep them al dente when cooked, and catches a little sauce. They are often dressed with light vegetable sauces as a summer pasta, to eat outside when the butterflies are in full swing.