Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.
Provided by Anonymous
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 4
Number Of Ingredients 3
Steps:
- Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
- Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
- Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
- Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
- Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
- Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
- Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
- Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
- Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.
Nutrition Facts : Sodium 40.5 mg
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Lion Lion
[email protected]I'm not sure what went wrong, but my pasta didn't turn out right. It was too sticky and didn't have a good texture.
Vandyke Star
[email protected]This is a great recipe for a quick and easy weeknight meal. The pasta cooks up in just a few minutes and the sauce is delicious.
Jada Roberts
[email protected]I followed the recipe exactly and the pasta turned out great! I would definitely recommend this recipe to others.
lloyd caldwell
[email protected]I was a little disappointed with this recipe. The dough was difficult to work with and the pasta didn't cook evenly.
Sandeep Bhatia
[email protected]This pasta is so versatile. I've used it in a variety of dishes, from simple pasta dishes to hearty casseroles.
Sirens_ Audi2570
[email protected]I love that this recipe doesn't require any special equipment. I was able to make it with just a few basic kitchen tools.
Sadiya Afreen
[email protected]This pasta is a bit more time-consuming to make than store-bought pasta, but it's definitely worth the effort. The homemade dough makes a big difference in the flavor and texture of the pasta.
Musa Sidibey
[email protected]I've tried a lot of different pasta recipes, but this one is by far my favorite. The dough is so soft and pliable, and the pasta cooks up perfectly every time.
Mohdmustafa Mustafa
[email protected]This is a great recipe for a special occasion. The pasta is elegant and delicious, and it's sure to impress your guests.
Mr San hacker Mr San hacker
[email protected]I was really impressed with how easy this recipe was. I'm not a very experienced cook, but I was able to make this pasta without any problems. It turned out great!
inga sichinava
[email protected]This pasta is so delicious! I love the delicate flavor of the homemade dough. It's perfect for a light and summery meal.
Reejan Bista
[email protected]I've made this pasta several times now and it's always a success. It's a great recipe for beginners and experienced pasta makers alike.
AKIF PATHAN
[email protected]The dough was a little sticky at first, but I just added a little more flour and it was fine. The pasta cooked up beautifully and had a great texture.
Mahwish ali
[email protected]I love that this recipe uses all-purpose flour. I always have that on hand, so it's easy to whip up a batch of pasta whenever I want.
Havea Halai
[email protected]This is my new go-to pasta recipe. It's so easy to make and always turns out perfectly.
Hridoy Ahsan
[email protected]Just made this pasta for my family and it was a huge hit! The dough was easy to work with and the finished product was delicious. We will definitely be making this again.