Farfalle

By • December 28, 2010 • 8 Comments



Author Notes: Vivian and I spent a portion of our afternoon playing with edible dough instead of playdough, We had lots of fun and she always ask if she can help me, is patient with me and does a damn good job at making pasta butterflies. This was a semolina dough that you want to be a touch wet so when you pinch it it binds. I have also found that my pasta does better if it is kneeded for a good 5 minutes after it comes out of the mixer.thirschfeld

Makes approx 1 lb

  • 1 cup unbleached bread flour
  • 1 cup Durham wheat #1 semolina flour
  • 1/2 teaspoon extra virgin olive oil
  • 1/4 cup plus of ice cold water
  • 2 large eggs, the freshest you can buy
  1. Place the flours, eggs, and olive oil into the bowl of a mixer. Fit the mixer with the dough hook and start mixing. Drizzle in the water.
  2. Scrap down the sides and add water a half teaspoon at a time if needed. You want the dough to be pliable but not sticky.
  3. Remove the dough from the bowl and kneed it till it is elastic. Wrap it in plastic wrap and let it sit for 30 minutes.
  4. Cut the dough into quarters and using your pasta machine make pasta sheets stopping 1 stop before the thinest setting.
  5. Using a pasta cutter cut the dough into 2 inch wide strips and then cut it into rectangles an inch wide. Pinch each piece in the middle pinching hard enough to bind it. Set them on a floured sheet tray until all are done.
  6. When you are ready to cook them bring a large pot of salted water to a boil and cook the farfalle for about 2 minutes. Have you sauce ready and enjoy.
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Tags: eggs, noodles, pasta, semolina flour

Comments (8) Questions (0)

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over 3 years ago Kelly Clark

Did Vivian name them pasta butterflies? That is so cute. Looks delicious! so fresh and beautiful!

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over 3 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Really pretty! I'm interested that you use a floured sheet tray for your pasta. In a class I took, we were directed to use cornmeal, as it didn't get absorbed into the pasta. What do you think?

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over 3 years ago thirschfeld

I imagine there are many schools of thought on this. When I first started making pasta I was directed to do the same thing. I did so the first time I made pasta and it seemed to me that the cornmeal got all struck in the pasta and there was a lot in the pasta water. Well I like to use the pasta water too thicken the sauce if needed. Well long story short I was getting cornmeal in my pasta and I didn't like it. Then I watched lots of others make pasta and they would just use flour, even Asian noodles. So that is what I started doing. I have been doing it for years and it has always worked fine for me. I imagine if you use to much flour it could be a problem. I always give them a shake in a colander to get rid of any excess.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

You should start selling tickets! There are probably tons of people who'd be willing to pay to hang out in your kitchen for a day.

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over 3 years ago thirschfeld

Thanks hardlikearmour but then it would be work. LOL.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

good point!

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over 3 years ago lapadia

Beautiful...what a fun family way to spend the afternoon!

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over 3 years ago thirschfeld

thanks lapadia