Eggless Farfalle - Bow Pasta - How to make Farfalle Pasta at home

Farfalle pasta is popular Italian pasta in the shape of a bow tie. In fact, some producers call their farfalle "bow tie pasta" to make it seem friendlier to non-Italian speaking consumers. The shape is fairly versatile, and can be used in a range of dishes. Most markets stock farfalle pasta, since it is popular and reasonably well known among consumers.

Farfalle pasta could also be considered butterfly shaped, and as farfalle means "butterfly" in Italian, this is probably the shape that the pasta was originally intended to evoke. A miniature version is known as farfalline. Farfalline pasta is ideal for soups like minestrone.

Ingredients 

1/2 Cup Fine Semolina
1/4 Cup All-purpose Flour
1/4 Cup Warm Water
Warm Water as required

A pinch of salt

Method

In a small mixer jar add the 1/4 cup warm water and the semolina, mix well keep it aside for minimum 2 hours or more. Then grind to fine paste.

Simply mix the salt, two flours together and then begin to add warm water if required, mixing until you obtain a stiff dough. Once you obtain a workable dough, knead on a lightly floured surface for 10 to 15 minutes until the dough is very smooth and stiff. Wrap in plastic wrap and let is rest for 15 minutes. 

If you are using a pasta roller, take your flattened tennis ball-sized piece of dough (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). and push it through the pasta roller on the widest setting. Fold it, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.


Place your sheet of pasta on a floured surface. Use a pasta cutting wheel or sharp knife or v edge scissors to cut your pasta into strips roughly 3-4 cm wide then cut across to create little rectangles. Take each rectangle and with lightly floured fingers (or pincher see pic), pinch in the middle to create your butterfly shaped pasta. If your pasta is too dry, wet your fingertips with some water.

Lightly dust a few trays with all purpose flour to prevent the farfalle from sticking together. Place the farfalle onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for overnight or for a day. 

Store in a airtight and use whenever required. This will remain outside for a month.

Note : If you do not have a pasta machine then, take tennis ball-sized amounts of the dough and flatten it with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn't go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about 2 playing cards thick. Then cut it as mentioned above.

Labels: Pasta & Noodles, Vegan, Healthy