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Pasta Dough - Farfalle

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  • Serves: 4
  • Prep Time: 10
  • Ready in: none
  • Difficulty: Easy
  • Print:
Pasta Dough - Farfalle
 

Ingredients

  • 300g ‘00' pasta flour
  • pinch salt
  • 1 tbsp extra virgin olive oil
  • 3 large eggs

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Method

  • Place everything into a food processor and blitz to a smooth paste.
  • Remove from the machine, and knead well.
  • Cover with cling film and leave to rest for 30 minutes.
  • Unwrap, and roll out in the machine and cut accordingly.
  • Always keep covered or the paste will dry out.

Cook pasta in a ratio of 12g of salt per litre of water.

Cut the dough into strips 25-30cm wide, 1mm thick, then cut with a ravioli wheel then pinch together in the centre to form bow ties or butterfly shapes.

 Served with mushroom cream sauces plus, pes, beans, cabbage.

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