Farfalle was always my favorite pasta shape growing up and now it is a favorite of Evan’s. Farfalle, also known as bowtie, means butterflies in Italian. It is a fairly easy pasta shape to make, but does take a little time to form each individual piece by hand. It is also a great way to get children involved. I used a basil pasta to make this particular batch and have included the recipe at the end of the post.
Place the prepared pasta dough on a lightly floured surface.
Sprinkle with enough flour so it won’t stick to pasta machine or rolling pin.
Use a pasta machine or hand roll the dough until thin, about 1/16th inch thick. I usually roll the pasta to the second to thinnest setting on the pasta machine. Flour the dough as needed to keep it from sticking.
Place the rolled out sheets on work surface.
Cut the dough into rectangles using the straight or crimped edge of a pastry cutter, 1 1/2 by 1 inch wide. If you don’t have one, you can use a pizza cutter. You can make the Farfalle larger (Farfallone) or smaller (Farfalline) by adjusting the size of the rectangles.
Use your thumb and forefinger to pinch the center of the long edges of the rectangle together.
Repeat with remaining rectangles. Place the Farfalle in a single layer on large work surface or baking sheet and allow to dry for an hour before boiling.
Bring a large pot of salted water to a boil. Add the farfalle in batches to not overcrowd. Boil until they rise to the top. Remove and drain. Serve immediately with desired sauce. Farfalle are generally best paired with cream or tomato based sauces.
Adapted from Taste of Home August & September 2008- Janine Colasurdo
1 1/4 cups fresh basil leaves
3 cups all purpose flour
1/4 cup plus 1 tablespoon water
2 teaspoons olive oil
In the bowl of a food processor, add the basil leaves and flour. Process until the basil leaves are finely chopped and incorporated.
Add the eggs, flour, and olive oil. Process until dough comes together.
On a lightly floured surface, knead the dough until smooth and elastic. Cover and let rest 30 minutes.
Divide the dough into four equal pieces. Place one on floured work surface and cover the remainder.
Roll the dough into a thin sheet using a pasta machine or rolling pin, until it is about 1/16th inch thick. Cut into desired shape. To make farfalle: slice the pasta sheet into 1 1/2 by 1 inch rectangles. Use your thumb and forefinger to pinch the long edges together to form a bow. Repeat with remaining rectangles, then remaining pieces of dough. Arrange the pasta in a single layer on baking sheet or work surface and allow to dry for 1 hour.
Bring a large pot of salted water to a boil. Add the pasta in batches, careful not to overcrowd, and boil until they rise to the surface. Remove to a colander and drain.
Serve immediately with desired sauce.