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Homemade Farfalle Pasta
Homemade Farfalle Pasta
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Prep Time:
40 minutes
Total Time:
100 minutes
Create homemade farfalle pasta with just flour and water for authentic Italian flavors.
Ingredients:
  • 2.5 cups durum wheat semolina flour (such as Bob's Red Mill®)
  • 1 pinch salt
  • 1 cup water, or as needed, at room temperature
Instructions:
  • Combine the flour and salt in a spacious bowl or on a smooth marble surface, creating a well in the center.
  • Gradually pour the water into the flour, mixing until a sticky yet compact dough forms. Add water as needed until desired consistency is reached.
  • Shape the dough by flattening the ball, stretching it, and folding the top towards the center. Rotate the dough slightly and repeat until it is elastic and smooth, but still slightly firm, for about 10 minutes.
  • Form the dough into a ball, then transfer it to a bowl and cover with plastic wrap. Allow it to rest at room temperature for approximately 30 minutes before proceeding.
  • Cut off one-third of the dough and wrap the rest in plastic wrap to prevent drying. Flatten the dough with your hands and run it through the largest setting of your pasta machine. Fold the dough in half, dust with more flour, and run it through the pasta machine once more.
  • Continue feeding the dough through the machine until it forms a smooth, non-sticky rectangular sheet of even thickness.
  • Run the dough through the middle setting of your machine, followed by the second-to-last setting to create a long, thin sheet. Trim it into an even rectangle and gently dust with additional flour.
  • Use a decorative ravioli wheel cutter to trim off one short edge of the rectangle. Then, cut the rectangle into strips that are about 3/4 inch wide using a flat ravioli wheel cutter. Finally, use the decorative cutter to section the strips into pieces that are 1 1/3-inch large.
  • Fold the sides of each piece towards the center to create a bow tie shape, then seal with a small amount of water.
  • Continue the process with the remaining dough. Place the farfalle on a floured surface and dust with additional semolina flour. Ensure they are not stacked on top of each other to prevent sticking. Allow them to dry for approximately 30 minutes before cooking.

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