Recipe for homemade farfalle (bow-tie/butterfly pasta)
My first attempt at both two-colored pasta and farfalle (bow ties).
My husband and I watch a lot of food content on Instagram, and he’s often mentioned how beautiful he thinks two-colored pasta is, asking if I would try making it.
Finally, we had an entire Saturday without our little children, so we celebrated (as we always do) by spending the whole day in the kitchen. It’s incredible how efficiently you can work without having to solve crises and answer a thousand questions simultaneously.
We only got the idea to color the pasta after visiting the fishmonger in the morning, so instead of using squid ink or similar, we opted for food coloring.
Farfalle means butterfly. The pasta is great for dishes with creamy sauces, as they can easily cling to the pasta.
Homemade farfalle (bow-tie/butterfly pasta)
Equipment
- Pasta Machine
Ingredients
- 1 pcs. Egg
- 100 gram Tipo 00 Flour or durum wheat flour
- Paste Color optional yellow color
- 1 pcs. Egg
- 100 gram Tipo 00 Flour or durum wheat flour
- Paste Color optional red color
- Flour for rolling out
Instructions
- If you do not wish to make your pasta two-colored, then simply make the dough with 2 eggs and 200 grams of flour.
- Place 100 grams of flour on your clean kitchen counter.
- Make a well in the center where you crack the whole egg into.
- Take a fork and slowly beat the egg while gradually bringing some flour into the egg. Add pasta color (if desired) and continue beating.
- You will reach a point where you can no longer mix with the fork.
- Remove the sticky dough from the fork and use your hands to knead the rest together until you have a smooth and round dough. This can easily take up to 5 minutes, but I promise you it is worth the effort.
- Wrap it in plastic wrap and place it in the refrigerator for about 1 hour.
- Repeat the same process with 100 grams of flour and an egg yolk and a different color, and also place it in the refrigerator.
- Take them out of the refrigerator, and now the doughs need to be rolled out. If you have a pasta machine, it will be easier, but you can achieve a good result with a rolling pin.
- First, roll out one of the colors thinner and thinner with the pasta machine. It should be quite thin. Remember to use plenty of flour so it doesn't stick together or to the table or the pasta machine.
- Repeat the process with the other color.
- With a small sharp knife, cut 4 strips lengthwise in both colors.
- Place them together, either 2 by 2 or 4 at a time. It depends on how easily you can handle a wide roll.
- Now use a crimper to cut across, so you get the nice patterns on the sides.
- Now cut them into squares about 3 x 3 cm.
- Each square should be pinched in the middle to become farfalle (butterflies/bows).
- Cover a cutting board with flour and put each farfalle on it. Feel free to sprinkle some flour on top as well.
- Boil the fresh farfalle for 3-4 minutes in very salted water. If you prefer, you can also add a pinch of salt to the dough instead, so you don't have to salt the water as much.
- It made more farfalle than the two of us could eat, so I let some stand and dry on the cutting board until the next day.
- The dried farfalle were boiled for 8 minutes the next day, and our kids were delighted.