Delight in the art of making your own farfalle pasta from scratch, using semolina flour. This recipe guides you through creating beautifully crafted bow-tie-shaped pasta, perfect for any sauce.
Preparation time
1h 40min
Cooking time
7min
Ingredients
4 Servings
- 5 g salt
- 300 g semolina flour
- 150 ml water
Directions
Step 1
In a large mixing bowl, combine the semolina flour and salt.
Step 2
Gradually add water while mixing, until the dough comes together.
Step 3
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Step 4
Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 5
Roll out the dough into a thin sheet using a rolling pin or pasta machine.
Step 6
Cut the dough into small rectangles, approximately 4x2 cm.
Step 7
Pinch the center of each rectangle to form the classic farfalle shape.
Step 8
Let the farfalle pasta dry for about an hour before cooking or storing.
Step 9
Cook the pasta in boiling salted water for 5-7 minutes or until al dente.