Fresh Farfalle Step-by-Step
Usually I don’t post step-by-step recipe, but today I’ve decided to show you guys how to make your own fresh Farfalle pasta and I’m sure that step-by-step pictures will be extremely helpful. I know that making fresh pasta from scratch may sound too painstaking, but I guarantee that it is much easier than you think! It simply takes a little practice and the results will impress you. Artisan pasta is full of character and unlike its store-bought counterpart, it has silky texture, full fresh flavor and natural bright color. It is definitely worth your time and effort.
- Place the flour in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and olive oil. Beat on low speed until the mixture forms moist crumbs. Keep beating until the dough comes together and forms a mass that comes away cleanly from the side of the bowl. If the mixture is too dry and not coming together then sprinkle it with a couple of drops of water until it comes together.
2. Remove the dough from the mixer and transfer to a wooden board. Remove the dough from the mixer and transfer to a wooden board. Knead the dough with your hands for 8-12 minutes until it is smooth and supple.
4. Divide the dough into 2 or 4 sections. In my opinion, 4 is better, because it is easier to roll the smaller portions. Keep the remaining 3 sections covered to prevent the pasta from forming a hard skin. 5. Using a pasta machine on number 1 setting (the widest one) roll out the dough. Tip: Rolling out only one strip at a time will ensure that the dough is moist enough to seal properly when shaping.
6. Reduce the thickness of the dough by 1 number for each round of rolling until you have obtained the pasta dough thickness that you desire. On the Kitchen Aid machine, I finished on number 4. Remember that the finished dough should be quite thin but not transparent.
If you need a recipe to use your homemade farfalle, try this absolutely delicious Creamy Mushroom Pasta. Hope you like my little master class, and if you have nice ideas – please let me know, and we’ll make them work!
- unbleached all-purpose flour - 2 cups
- “00” Italian pasta flour - 1/2 cup
- large free-range eggs - 4
- extra virgin olive oil - 1 tablespoon