This Homemade Farfalle is made with flour, eggs, olive oil, salt, kneaded, raised, and formed into cute little bow ties.
We used a pasta maker for this recipe, but you can use a roller instead. The pasta might be thicker without the pasta maker, and if so, it will be a longer boiling time. We created our own pesto for this farfalle, but you can use simply olive oil and parmesan cheese.
How to make Homemade Farfalle
Put the flour on a counter and make a mound of flour, like a nest, on your work surface. Crack the eggs into the mound and add the water, olive oil, salt as well. With a fork, gently stir the ingredients, incorporating the flour from the walls of the mound. Eventually, it will turn doughy and you will need to use your hands.
The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for about 8-10 minutes until it becomes cohesive. Put the ball of pasta dough in cling wrap and let it sit for 1 hour.
After 1 hour, cut the dough into 4 pieces. Take one piece out and put the other 3 back into the cling wrap or it will dry up.
Take the piece of dough and flatten it in a rolling pin. It is best to use a pasta maker to run it through the pasta maker and eventually move to the thinner pieces. Roll the dough according to your pasta maker’s instructions. After running it through, fold both short ends to the middle of your dough and run it through again for a more rectangular shape.
Once you get a thin rectangular pasta sheet, cut a 1.5 x 1 slice of pasta rectangle. If you have a pizza cutter, you can cut multiple squares.
Pinch each rectangle in the middle really hard – you just made a farfalle!
Continue with the rest and repeat steps 4 and 5 with the rest of the dough.
Boil a pot of water. Throw in salt and the pasta. The pasta should cook in about 2-3 minutes, or when they float.
Feel free to use our pesto sauce for the farfalle!
Homemade Farfalle
- Total Time: 2 H 10 M
- Yield: 3-4 servings 1x
Description
We used a pasta maker for this recipe, but you can use a roller instead. The pasta might be thicker without the pasta maker, and if so, it will be a longer boiling time. We created our own pesto for this farfalle, but you can use simply olive oil and parmesan cheese.
Ingredients
- 2 cups all-purpose flour
- 3 large eggs
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Put the flour on a counter and make a mound of flour, like a nest, on your work surface. Crack the eggs into the mound and add the water, olive oil, salt as well. With a fork, gently stir the ingredients, incorporating the flour from the walls of the mound. Eventually, it will turn doughy and you will need to use your hands. The dough might feel pretty dry but jut stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry. Knead for about 8-10 minutes until it becomes cohesive. Put the ball of pasta dough in cling wrap and let it sit for 1 hour.
- After 1 hour, cut the dough into 4 pieces. Take one piece out and put the other 3 back into the cling wrap or it will dry up.
- Take the piece of dough and flatten it in a rolling pin. It is best to use a pasta maker to run it through the pasta maker and eventually move to the thinner pieces. Roll the dough according to your pasta maker’s instructions. After running it through, fold both short ends to the middle of your dough and run it through again for a more rectangular shape. Once you get a thin rectangular pasta sheet, cut a 1.5 x 1 slice of pasta rectangle. If you have a pizza cutter, you can cut multiple squares. Pinch each rectangle in the middle really hard – you just made a farfalle!
- Continue with the rest and repeat steps 4 and 5 with the rest of the dough.
- Boil a pot of water. Throw in salt and the pasta. The pasta should cook in about 2-3 minutes, or when they float.
Notes
- The dough might feel pretty dry but just stick with it until you get a ball. If it is too dry sprinkle water. If it is too sticky dust more flour onto your work surface and work it in. You want to end up with a ball that’s not too sticky and not too dry.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pasta Making
- Cuisine: Italian
Nutrition
- Serving Size: 1 servings
- Calories: 184
- Sodium: 118 mg
- Fat: 2.5 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0.7 g
- Carbohydrates: 33.4 g
- Fiber: 2.8 g
- Protein: 7.5 g
- Cholesterol: 58 mg
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