Fava bean flour farfalle with pan-fried tomatoes & pine-nuts.

A beautiful shape with many names, Farfalle can also be known as butterflies, bows and angel wings. All delicious regardless of name. A great shape to make that is relatively easy to master if you are new to pasta making. The rhyme I always sing quietly when I teach students how to make this shape is ‘Finger in the middle, one at each end and pinch it together’. Starting off with a small rectangle the results and possibilities are truly endless. As a standard I would normally use 00 flour on its own when I make farfalle , but here I am using a combination of two flours. I have chosen to work with this fantastic gluten free ‘Fava bean’ flour from ‘Hodmedod’s’.

Serves: 4

Preparation time: 1 hour (Including 30 minutes resting)
Cooking time: 15 minutes

300g Fava bean flour
100g 00 flour
4 large eggs
3 tbsp. Extra Virgin Olive Oil
2 small shallots, peeled, thinly sliced
1 large garlic clove, peeled, crushed
350g baby plum tomatoes, halved
Parmigiano rind, for flavour (not essential)
1/2 tsp dried marjoram
1 small red chili, finely sliced, seeds removed, optional
Small handful basil, roughly torn
Salt and pepper, to season
80g Pine-nuts (un-toasted)
80g Parmigiano, grated

1. Place the fava bean flour and 00 flour into a bowl and stir, make a well in the centre of the flour and crack in the eggs. Using a fork blend the flour with the eggs and form a pliable dough.
2. Place the dough onto a wooden surface and knead until smooth and elastic, approx. 5 minutes by hand. Cover and set aside for 30 minutes at room temperature to rest.
3. Take the ball of rested dough and flatten it into a circular disk with your knuckles. Lightly flour the surface and roll the pasta out with a rolling pin to the thickness of a 5p piece.
4. Using a pastry cutter or knife cut the dough into rectangles of approx. 3cm x 5cm. Place your index finger in the middle of the rectangle and pinch the sides together with your thumb and second finger, creating a beautiful delicate farfalle. I’m sure you will find a method of pinching the dough that you may prefer, just remember to chant the rhyme as you go!
5. Place the ready-made farfalle onto a drying rack or onto a tray that has been lightly dusted with polenta or semolina, this will prevent the pasta from sticking.
6. Into a shallow frying pan add the olive oil (add more if required) along with the sliced shallots. Fry off gently for 5 minutes.
7. Add the garlic and stir, followed by the halved plum tomatoes, Parmesan rind, marjoram, sliced chili and half the basil. Season with salt and pepper. Cook for 10 minutes over a medium heat.
8. Tumble in the raw pine-nuts and stir. Cook for an additional 5 minutes. Taste for seasoning.
9. Place a large pan of water onto boil for the farfalle pasta. Once the water is boiling salt well. Remember ‘the pasta should be as salty as the Mediterranean sea’ .Cook the farfalle for 2 minutes until aldente. Drain (reserving a ladle of pasta water) and tumble the farfalle into the frying pan. Toss with the remaining fresh basil and a little pasta water. Stir well.
10. Serve on a warmed plate with an additional grating of Parmigiano.

Carmela’s tip: The farfalle can be dried on trays dusted with polenta or semolina for 48 hours, once dried through they can be stored in an airtight jar four up to 9 months.