With the success of last week’s dried, cracked pepper linguine, I thought it was time to take the idea of dried, eggless pasta to the next level: Farfalle. Farfalle, or “butterflies” in Italian, is a popular Italian pasta shaped like a bow-tie. Commonly known as bow-tie pasta here in the good ‘ol USA, farfalle is a versatile shape used with chunky tomato or cream based sauces and pasta salads alike. Much like last week’s linguine, I started with a dough made of whole wheat flour, white flour, semolina, water, extra virgin olive oil, salt and freshly cracked pepper. After a 15 minute rest on the counter top wrapped tightly in plastic wrap and a kitchen towel, I rolled out the dough to the second thinnest setting and folded the long sheet into a neat rectangle, about 4″ wide. I then cut the rectangle to make 4, 1″ wide strips, un-folded the long strips and used a fluted-edge round roller to cut the strips into 1 1/2″ long, small rectangles. Pinch the center of this rectangle together with your thumb and index finger and voila! Farfalle! I spread these bow-ties across the table for a good 6 hours to dry, turning occasionally, and if completely dried, these bow-ties can be stored in a plastic bag or other resealable container for up to 6 months.
PS. We are now the proud owners of NellaPasta.com, yet to be designed, but stay tuned! When the Nella website is up and running, you’ll be able to access this blog right from our homepage.
March 3, 2009 Update– See below for Farfalle batch #2– spinach!