Fresh Farfalle Pasta Recipe (Primi Piatti)
Farfalle pasta is a charming and classic Italian shape, resembling little butterflies. Making them from scratch is a delightful process that yields a truly authentic and satisfying dish. This recipe will guide you step by step on how to prepare these little pasta delights at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| 00 Flour | 200g |
| Eggs | 110g |
Instructions
-
Prepare the Dough:
Begin by weighing out the 00 flour, a fine Italian flour ideal for pasta-making. Pour the flour onto a clean, flat surface, such as a wooden workbench or countertop. Keep a small amount of flour aside, as you may need it to adjust the dough’s texture. -
Form the Dough:
Make a well in the center of the flour mound. Crack the eggs into the well and gently whisk them with a fork, gradually incorporating the flour around the edges. Once the mixture starts to come together, switch to your hands to knead. Work the dough until it becomes smooth, elastic, and no longer sticky. -
Rest the Dough:
Once you achieve a smooth consistency, shape the dough into a ball. Wrap it in plastic wrap and allow it to rest for about 30 minutes at room temperature. This resting period helps the dough relax, making it easier to roll out later. -
Rolling the Dough:
After resting, take your dough and begin rolling it out with a rolling pin or pasta machine. Start with the thickest setting on your pasta machine, gradually moving to thinner settings as you go. Keep rolling until the dough is about 1 mm thick—very thin but still sturdy enough to shape. -
Cut the Dough:
Once you’ve rolled out your dough, use a pastry cutter or wheel to create 7 cm wide strips. Then, cut these strips into 4 cm long rectangles. -
Shape the Farfalle:
To form the iconic bow-tie shape, take one of the rectangular pieces of dough and use your thumb to gently lift the middle of the rectangle. This will create a slight fold. Then, using your index finger, bring the opposite end of the rectangle toward the center. Pinch the middle firmly to secure the shape, and repeat the process with the remaining pieces of dough. -
Dry the Farfalle:
Place your finished farfalle pasta on a floured surface or tray and allow them to dry for about 30 minutes. This will help them hold their shape when cooking. -
Cook the Farfalle:
Bring a large pot of salted water to a boil. Once the water is boiling, add your fresh farfalle pasta. Fresh pasta cooks quickly, so in about 4-5 minutes, the pasta will be perfectly al dente. Stir occasionally to prevent the pasta from sticking together. -
Serve and Enjoy:
Drain the pasta and toss it with your favorite sauce or serve it with a drizzle of olive oil, a sprinkle of Parmesan, or a fresh herb garnish. Enjoy the fruits of your labor with a plate of homemade farfalle, perfect for any occasion!
This recipe for fresh farfalle pasta is a wonderful way to spend time in the kitchen and create something truly special from scratch. The process, although a bit involved, rewards you with pasta that’s far superior in texture and flavor to store-bought varieties. Whether you’re preparing a simple dish for yourself or showcasing it at a dinner party, homemade farfalle will impress and delight your guests!
