Farfalle
Handcrafted Italian farfalle made with Pasta Fresca and Semolina egg pasta dough. These perfectly shaped bow ties have an al dente bite and are ideal for creamy and classic sauces.
- Yield: Any
- Prep Time: 15 min
Ingredients
Ingredients
Learn how to make fresh farfalle pasta using Caputo double zero and semolina flour with egg, rolled thin with a pasta machine to shape perfect bow-tie pasta.
Instructions
Instructions
- Prepare Pasta Fresca x Semolina Pasta Dough and allow it to rest at room temperature for at least 30 minutes.
- Once the dough has rested, begin rolling it into thin sheets using a rolling pin or pasta machine.
- Place the rolled sheets on a surface dusted with Caputo Semolina Flour. Work with one sheet at a time. You do not need to keep this dough covered—allowing it to dry slightly will help it hold its shape better as you form the pasta.
- Cut the dough into rectangles by slicing across the length with a knife, then using a serrated pasta cutter across the width to create the classic farfalle edge.
- To shape, pinch the straight edges of each rectangle toward the center. Fold them inward once more and press firmly to seal. This will form the traditional "bow tie" shape. Place the shaped pasta on a plate or tray dusted with Caputo Semolina Flour and allow it to dry until ready to cook.
- Cook immediately, or allow the pasta to dry completely before sealing in an airtight container and freezing for up to 3 months.
- To cook, place the pasta in a pot of boiling salted water for 2–3 minutes, then serve with your favorite sauce. We love it with a pea and pancetta cream sauce.
Notes
- Because this dough contains egg, it is best to freeze the pasta once it has dried to prevent spoilage.
- If cooking from frozen, increase the cooking time by 1–2 minutes.
Products Used In The Recipe
About the Chef
Meet Tori Messinger
Tori Messinger is not only our Sales and Marketing Coordinator, but also a Master Pasta Maker. Before joining the Orlando Foods team, she studied the business behind food at the Institute of Culinary Education in New York City, where she graduated with a secondary degree in Culinary and Restaurant Management.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.
Afterward, she traveled to Parma, Italy, to perfect the art of pasta making at the Alma Culinary Institute. There, she immersed herself in all forms of Italian pasta, studying under some of Italy's most award-winning chefs. Tori learned the intricate techniques behind both dry and fresh pasta, as well as traditional Italian gastronomy.
With her extensive experience, Tori brings a wealth of knowledge about pasta dough to our team. She continues to collaborate with fellow Orlando Foods chefs, developing innovate recipes and learning from the best in the industry.