Homemade Farfalle
Dough Lacto-Ovo Vegetarian Recipes Italian Pasta
Egg yolk pasta dough is ideal for bow-tie (or butterfly) shaped pasta. The egg yolks, along with durum flour, make the dough firmer. This way, when boiling, the ends of the bow-ties don't collapse as they would if we made classic pasta dough (with type 550 flour and whole eggs) which is softer and more suitable for long pasta like tagliatelle or fettuccine.
They say making pasta at home is therapeutic and it's true, it puts you in a good meditative mood. But when you make farfalle you have another benefit. Being fiddly to make, you'll surely ration them better and consume less pasta per meal. You won't be able to easily put 250 g per serving anymore 😋 So, fewer calories, more satisfaction.
Ingredients
100 g all-purpose flour type 550 (or BL55)
100 g durum flour
120 g egg yolks (from 7-8 eggs)
15 ml water
1/2 teaspoon salt
Servings: 2
How to prepare homemade farfalle
- Mix the flours in a wide bowl or on the work surface. Make a crater in the middle.
- Beat the egg yolks well and pour them into the crater. In the bowl where you beat the egg yolks, put the water and salt and mix to dissolve the salt and clean the bowl of yolks. Pour the water over the flour.
- With your hand, start slowly pulling the flour over the egg yolks. Continue until the yolks are saturated with flour. Then start kneading until all the flour is absorbed into the dough. The dough will be crumbly at first but that's okay.
- Continue kneading until the dough comes together and becomes glossy. It's a very firm dough, not sticky at all. I kneaded it one round in the bread machine (on the 13-minute kneading program) and then another 2-3 minutes by hand. The dough can be kneaded in a stand mixer (about 5 minutes) or exclusively by hand (about 15 minutes).
- Wrap the dough in plastic wrap and let it rest for 1 hour. It can be stored 1 day in the refrigerator, but then be careful to take it out in time to come back to room temperature before shaping.
- Cut the dough into 3 equal pieces.
- Prepare the pasta machine with the simple dough roller attachment (or lasagna setting). Ideally when using the pasta machine, it's best to be two people, it's much easier and faster. One turns the crank and the other feeds and holds the dough as it comes out.
- Take each piece of dough and roll it out slightly with a rolling pin or by hand, just to give it a disc shape. Pass the disc through flour, shake off the excess.
- Set the machine on level 1 (the widest on mine) and feed the dough through twice at this level. Repeat twice at levels 2 and 3 as well. Then continue to the second-to-last or third-to-last level (7 or 8 on my machine), this time passing the dough only once through each. At the end you'll have a long, thin sheet.
- As soon as you've formed all the sheets, shape the farfalle as follows:
- cut the sheets lengthwise with a pastry wheel into strips about 2-3 cm wide
- then cut perpendicular at a distance of 5-6 cm (see photo 2)
- you'll get rectangles which you pinch in the middle with a folding motion (see photos 3 and 4)
- place the formed farfalle on a tray sprinkled with flour
- when you've finished them all, place them on clean towels and leave to dry until they become brittle (I leave them overnight); in summer, if it's very hot, you should place a fan near them to dry faster. - Cooking time is approximately 5 minutes.
The dough with egg yolks
The sheet cut into rectangles
Pinching in the center
Pressing
The bow tie
Shaping all the dough
Placing the bow ties to dry on towels
