ITALIAN FARFALLE PASTA RECIPES RECIPES

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HOMEMADE FARFALLE PASTA | ALLRECIPES



Homemade Farfalle Pasta | Allrecipes image

Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.

Provided by tea

Categories     Pasta and Noodles    Homemade Pasta Recipes

Total Time 1 hours 40 minutes

Prep Time 40 minutes

Yield 1 pound farfalle pasta

Number Of Ingredients 3

2?½ cups durum wheat semolina flour (such as Bob's Red Mill®)
1 pinch salt
1 cup water, or as needed, at room temperature

Steps:

  • Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.
  • Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
  • Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is elastic and smooth, but not too soft, about 10 minutes.
  • Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.
  • Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour, and pass through the pasta machine again.
  • Keep passing though the machine until you reach an even rectangular sheet of smooth, not sticky, consistency.
  • Pass the dough through the middle setting of your machine and then through the second-to-last to make a long and thin sheet. Trim the sheet into an even rectangle and rub with more flour.
  • Trim off the short edge of the rectangle with a decorative ravioli wheel cutter. Trim the rectangle into strips, about 3/4 inch wide, with a flat ravioli wheel cutter. Section the strips into 1 1/3-inch large pieces with the decorative cutter.
  • Push the sides of each piece towards the centre to form a bow tie and secure with a little dab of water.
  • Proceed the same way with the rest of the dough. Transfer the farfalle to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick. Let dry for about 30 minutes before cooking.

Nutrition Facts : SodiumContent 40.5 mg

FARFALLE FESTIVAL RECIPE | ALLRECIPES



Farfalle Festival Recipe | Allrecipes image

This is my attempt to duplicate my wife's favorite dish at our favorite Italian restaurant. She thinks I came pretty close.

Provided by John Garrett

Categories     World Cuisine    European    Italian

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 13

10 ounces farfalle (bow tie) pasta
4 slices bacon, diced
1 tablespoon butter
2 tablespoons diced red onion
1 teaspoon chopped garlic
¼ cup diced Roma tomatoes
1 cooked chicken breast, thinly sliced
1 pinch ground black pepper
1 pinch garlic salt
1 pinch salt
2 tablespoons heavy cream
2 tablespoons grated Asiago cheese
? cup Alfredo sauce

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. Drain.
  • Meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. Remove the bacon and wipe out the skillet with a paper towel.
  • Melt the butter in the same skillet over medium heat. Return the bacon to the skillet, and stir in the red onion, garlic, Roma tomatoes, chicken, black pepper, garlic salt, and salt. Cook and stir until the bacon is crisp and onions are translucent. Stir in the cream and Asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
  • Stir in the Alfredo sauce and the cooked pasta. Remove from heat, and allow to cool slightly before serving.

Nutrition Facts : Calories 928 calories, CarbohydrateContent 107.2 g, CholesterolContent 114.7 mg, FatContent 37.6 g, FiberContent 5.4 g, ProteinContent 43.1 g, SaturatedFatContent 16.5 g, SodiumContent 1150.1 mg, SugarContent 7.1 g

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