• Farfalle Pasta Step-by-Step

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.

  1. 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.

SONY DSC2. 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.
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3. Cover the dough with a bowl or wrap tightly in plastic. Allow to rest for 30 minutes at room temperature to relax the gluten and allow the liquid to be fully absorbed by the flour.
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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.
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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.
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7. Cut the strips into 1 1/5 x 1-inch rectangles. Pinch each rectangle in the middle to form “bow ties’. Congratulations, you just made farfalle pasta!
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8. Place farfalle on a baking sheet covered with a piece of parchment paper sprinkled with semolina flour. Pasta is now ready to be cooked or to be frozen.
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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!

Fresh Farfalle

Prep Time: 10 mins
Cook Time: 65 mins

Ingredients

  • unbleached all-purpose flour - 2 cups
  • “00” Italian pasta flour - 1/2 cup
  • large free-range eggs - 4
  • extra virgin olive oil - 1 tablespoon

1 Comment

  • comment-avatar
    Mon Petit Four May 28, 2015 (4:54 pm)

    Beautiful post! I’m dying to get my hands on a pasta attachment for my mixer. Once I do, I am coming back to this recipe as I love homemade pasta! Thanks for sharing 🙂