Description: Farfalle gets its name from the butterfly. You may see them labeled as bowties, but the traditional translation is butterflies. Most people are used to enjoying this pasta in its dry form, but it is equally as delicious fresh, and also fun to shape!
Region: Found throughout Italy
Traditional Sauce: Farfalle has many uses from soup to Primavera.
For a summer twist check out our white wine and lemon pasta dough!
Farfalle is a fun and simple pasta shape to make that pair with many delicious dishes.
Knead the dough
Make a well with the flour, ensuring the sides are high enough to hold the egg. Crack the egg into the middle and slowly whisk with a fork to beat the egg. Gradually bring in more flour from the sides until a shaggy dough forms. The dough should be stiff but pliable. If the dough is too dry add a few drops of water. If too wet, add a dusting of flour.
Knead the dough for 5 minutes or until elastic and smooth.
Cover in plastic wrap and let rest for 30 minutes in the fridge.
Roll out the dough
Once dough is rested cut into 2 equal parts. Ensure to keep the pieces you are not working with covered so they do not dry out. Using a rolling pin or pasta sheeter roll each piece to the around 1mm. Dust with flour as needed to avoid the dough from sticking.
Cut the dough
Using a bicicletta or pasta cutter, cut the pasta sheet 3 cm apart. Using a fluted pasta cutter, cut 4 cm lengthwise to form rectangles.
Shape the farfalle
There are a few techniques to shape these butterflies, but I find the pinching method works best. Place your thumb and middle finger on the edges of the rectangle and your pointer finger in the middle. Squeeze to bring your thumb and middle finger together, then lift your pointer finger. Squeeze the sides to ensure if seals.
Let dry for 10 minutes before cooking or freeze if not going to use right away.See gallery for more pictures on shaping.
Cook the farfalle
In a pot of boiling salted water, cook 2 minutes fresh or 5 minutes frozen.