My girls Natalia and Chiara in particular love to make theses ‘Farfalle’, where my boys Rocco and Santino are more concerned about when the farfalle are going to be on the table and what sauce or sugo we will be having with them. Oh not forgetting my children are all addicted to freshly grated Parmesan too. Great taste like their mama!!
Farfalle, bows, butterflies. So many names for this simple delicate pasta. Farfalle however is the name we use in our home. So simple to make and fabulous to get the children involved with you in the kitchen especially at halt term.
My beautiful farfalle, photos taken by Vanessa Kimbell from the Cookery School in Northampton ‘Juniper & Rose’
The rule to master is 100g 00 flour, pinch of salt and 1 egg = one portion of pasta dough. So just multiply to suit how many you are cooking for.
With farfalle I like to use a sugo based sauce. Pasatta cooked down with lots of fresh herbs, garlic and salt and pepper. For speed a simple butter and sage sauce would be great or alternatively cook the pasta and then spoon some fresh pesto into the pasta and stir. Always remember to hold back a little of the pasta water. This helps to emulsify the sauce when using pesto.
This is a simple guide to making the farfalle.
Making the dough by hand or with a stand mixer.
1. Attach the dough hook. Add the flour, salt and large egg into the bowl, stir and mix for about 6 minutes of so.
2. If making the dough by hand. Tip the flour onto the surface, make a well and add in the egg and salt. Mix and incorporate together to form a dough, you will need to knead the dough for about 10 minutes until it springs back. Pop the dough into the fridge to rest for 30 minutes. Now clear up time.
Pass the dough through your pasta machine or roll by hand (if you have the energy). You are looking for the thickness of a 10p coin.
Lightly flour your board. Lie the pasta sheet on the board and using a pastry roller. Roll lines, then into a rectangular shape, not to big. When you have a rectangle shape, simply pinch the middle section together to form the farfalle. Place on a tray that has been sprinkled with polenta. This will stop the farfalle from sticking.
You can dry them on the tray for around 2 hours and freeze. Great to pull out of the deep freeze for a quick children’s tea. Or to cook, they will take about 3 minutes in salted boiled water.
Simplicity at its best.
Please keep an eye of my cookery class page for further pasta cookery days.