The traditional farfalle are super easy to make. Their name in italian means butterflies, which resembles their shape. They go well with many types of sauces and even with a simple butter and sage sauce. You can prepare a big batch and store them in an airtight container, or freeze them.
Recipe
How much time do you need?
Preparation time: 2 hours
Cooking time: 10 minutes
Total time: 2 hrs 10 minutes
Material:
Pasta rolling pin or pasta maker
Bowls
Bench scraper
3.5-4cm square cookie cutter (or a ruler and pasta cuter, or a knife)
Kitchen scale
Ingredients (2 serves):
200 gr all-purpose flour
2 eggs and 1 yolk
1 tablespoon olive oil
Pinch of salt
More flour for dusting
Instructions: Form a crown with the flour, arrange eggs and the olive oil in the centre, add a pinch of salt. Start taking the wet ingredients from dough from the centre to the edges until the ingredients are joined. Knead for 10 minutes until the dough is smooth. Let the covered dough rest for 20 minutes. Cover in plastic wrap to it does not dry out. This step is essential and will make the rolling and stretching process much easier.
Divide the dough in 4 small balls. Roll out each small ball until thin sheets are obtained, approx. 1-millimetre thick sheet. If you are using an automatic pasta maker, start with the widest setting (0) and continue until you reach 5 or 6 Repeat the process with all small balls. Arrange ready sheets on a lightly floured work surface.
Cut each sheet into 2.5-3cms squares. Using your fingers, pinch in the middle of each square making the square to fold 3 times over itself to form the ribbon and press firmly to seal.
Let the shaped farfalle dry for about 20 minutes before cooking them or let them dry completely overnight and store in a sealed plastic bag or airtight container.
Σχόλια