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Homemade Basil Farfalle

Homemade Basil Farfalle

Use up the last of your fresh basil before summer comes to an end with Homemade Basil Farfalle! This little butterfly-shaped pasta is packed with finely chopped basil leaves perfect for pairing with your favorite tomato or cream-based sauce.
Course Main Course
Cuisine Italian
Keyword basil, farfalle, homemade, Italian, Italy, noodle, pasta
Prep Time 30 minutes
Cook Time 5 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 4 -6 Servings


  • 1 1/4 cups fresh basil leaves
  • 3 cups all purpose flour
  • 3 large eggs
  • 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 and slowly add the water as needed just 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.