Homemade Farfalle Pasta Recipes

HOMEMADE FARFALLE PASTA

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.

ONE-POT FARFALLE PRIMAVERA

Steps:

• Heat the olive oil in a 4-quart saucepan over medium heat. Add the garlic and cook, stirring until softened, about 1 minute. Add the pasta, 1 teaspoon salt and 3 cups water and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, 4 minutes. Stir in the asparagus and broccoli and cook, stirring, until bright green and almost crisp-tender, about 3 minutes. Add the peas and cook 2 minutes longer, stirring. Reduce the heat to low and stir in the cream cheese, cream, basil, lemon zest and 1 1/2 teaspoons salt until the cream cheese is completely melted. Divide among 4 bowls. Serve with additional basil.

MEDITERRANEAN FARFALLE

Steps:

• Cook pasta in salted, boiling water until al dente.
• While the pasta is cooking, brown chorizo over medium heat. Add nuts and brown them also; do not burn! Add garlic, and remove from heat.
• Drain pasta. In a large bowl, toss together pasta, chorizo mixture, basil, cheese, and tomatoes. Whisk together olive oil and vinegar; pour over pasta, and toss. Serve.

TOASTED FARFALLE WITH THYME SAUCE PASTA RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (175˚C). Line a baking sheet with parchment paper.
• Toast the pasta for 10-12 minutes, until golden brown.
• Bring a large pot of water to boil over high level heat, and season with salt.
• Add the toasted pasta to the water and cook for 10-12 minutes, stirring occasionally, until al dente.
• Reserve ½ cup (50 g) of the pasta cooking water and drain the pasta.
• In a small skillet over medium heat, melt the butter. Add the garlic, thyme, and pepper, and cook until fragrant.
• Add the pasta to the sauce, along with the reserved water, and mix thoroughly to coat.
• Sprinkle with parmesan cheese.
• Enjoy!