Farfalle (fresh pasta)

It will be a pleasure to explain how to prepare homemade fresh farfalle pasta. Let’s start with the list of ingredients and then we will proceed with the preparation.

Ingredients

• 300 g of type 00 flour
• 3 medium eggs (if possible at room temperature)
• 1 pinch of salt

Preparation

1. Pour the flour into a mound on a flat surface (such as a wooden board or a clean countertop).
2. Break the eggs into the center of the mound and add a pinch of salt.
3. With a fork, start to lightly beat the eggs, gradually incorporating the flour from the inner edges of the mound.
4. When the mixture begins to have a denser consistency, work the dough with your hands until it forms a smooth and homogeneous ball. This process may take about 10 minutes of kneading. If the dough is too hard, you can add a tablespoon of water; if it is too sticky, add a bit of flour.
5. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
6. After the resting period, divide the dough into smaller portions for easier handling. With the help of a pasta machine or a rolling pin, roll out the dough to a thickness of about 1 mm.
7. Use a pastry cutter or a sharp knife to cut out rectangles of about 5x3 cm.
8. Pinch the rectangles in the middle to create the characteristic shape of the farfalle, resembling butterfly wings.

Once prepared, your farfalle can be cooked in a large pot of boiling salted water for about 2-3 minutes, or until they float to the surface, indicating that they are ready.

Interesting Facts

Farfalle, also known as “farfalline” in some Italian regions, belong to the family of short pasta and are particularly suited for capturing and retaining sauce thanks to their shape. They are excellent with light dressings, like a simple tomato sauce, as well as with more elaborate and rich sauces.

If you have any particular ingredients that you’d like to use to dress the farfalle, let me know, and I will suggest some delicious pairings.