I’ll admit it – I used to think making homemade farfalle (or bow-tie pasta) would be a complicated and time-consuming task. But guess what? It’s much easier than it looks, and the results are totally worth it!
With just a handful of simple ingredients, you can create these adorable, versatile pasta shapes right in your own kitchen.
Farfalle, which means "butterflies" in Italian, are one of the most playful and recognizable pasta shapes. Their charming design isn’t just for show – the ridged edges and pinched center are perfect for holding onto sauces, whether it’s a light tomato sauce, or a simple drizzle of olive oil and Parmigiano Reggiano.
What I love most about this recipe is how it combines tradition with creativity. Rolling out the dough, cutting it into rectangles, and shaping each farfalle is almost like a fun craft project. Plus, the ingredients are as simple as it gets: just flour and eggs.
So, let’s dive into this fun, easy bow-tie pasta recipe and bring a little Italian flair to your table!
Ingredients
Prep Time: 30 Mins | Resting Time: 1 Hour | Cooking Time: 5 Mins | Servings: 4
- 100 g (¾ cup) soft wheat flour ("00" flour)
- 100 g (¾ cup) durum wheat flour (semolina)
- 2 large eggs, each weighing approximately 70 g (2.5 oz). Homemade pasta typically uses 1 egg per 100 g of flour.)
Kitchen Tools and Equipment
- PASTA MAKER MACHINE: For rolling out the fresh pasta, this time I chose the Imperia pasta maker machine, which is perhaps the most iconic pasta maker in Italy. This traditional tool is equipped with a wooden grip handle for manual rolling, along with a two-speed motor attachment to make the process more efficient. The combination of manual control and motorized assistance provides versatility, whether you prefer a hands-on or automated approach.
- STAND MIXER WITH PASTA MAKER ATTACHNEMT: If you’ve decided to use a stand mixer instead, consider the kitchenaid stand mixer and the KitchenAid pasta maker attachment to your collection. This versatile 3-in-1 set includes a pasta sheet roller, a tagliolini cutter, and a tagliatelle cutter. With these attachments, you can effortlessly roll and cut your dough into perfect pasta shapes, making the process smooth and enjoyable.
- FLUTED PASTRY CUTTER: When making farfalle (bow-tie pasta) at home, a fluted pastry cutter is an essential tool to have in your kitchen. This small yet versatile accessory not only makes the process easier but also ensures your pasta has the traditional look and feel that sets it apart.
Instructions
Make the Dough
Step 1) - To make farfalle pasta at home, start by placing the flours on your work surface. Create a well in the center and crack the eggs into it. Using your hands, begin mixing the eggs with the flours from the edges of the well, gradually incorporating all the flour. Knead the dough until it becomes smooth and elastic.
Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature. Resting the dough allows the gluten to relax, making it easier to roll out later.
Step 2) - After resting, divide the dough into four equal portions. Take one piece and keep the others wrapped in plastic wrap to prevent them from drying out. Pass the first piece through a pasta machine, starting with the thickest setting and gradually working down to the second-to-last setting. Roll the dough through this setting several times until you achieve sheets of pasta about 1 mm thick.
For more information, tips and tricks, see our recipe How to Make Homemade Pasta
Make the Bow-Tie Pasta (Farfalle)
Step 3) - Lay the pasta sheets flat on your work surface. Use a fluted pastry cutter to cut vertical strips approximately 6 cm (2.5 inches) wide. Then, using the straight edge of the cutter, cut horizontally to form rectangles about 4 cm (1.5 inches) long.
Step 4) - To shape the farfalle pasta, use your thumb and index finger. Pinch the center of each rectangle by lifting one edge with your thumb toward the middle and folding the opposite edge with your index finger to meet in the center. Gently press to secure the folds and form the classic bow-tie shape.
Place the farfalle on a tray dusted with semolina flour to prevent sticking. Let them dry for about 30 minutes before cooking.
To cook, bring salted water to a boil and add the farfalle. They’ll cook in just 5 minutes (READ: How to Cook Fresh Pasta).
Toss with your favorite sauce! Try them with our fresh tomato sauce, classic pesto, or even our rich Bolognese ragù. Enjoy the authentic taste of homemade farfalle!
YOU MUST ALSO TRY:
Storage
Storing homemade farfalle pasta properly is essential to maintain their quality and ensure they’re ready to cook whenever you need them. Whether you plan to use them immediately, later in the week, or even months down the line, here’s how to keep your fresh pasta in perfect condition:
Short-Term Storage (Same Day Use)
If you’re cooking your farfalle the same day you make them, simply lay them out in a single layer on a floured surface or a clean kitchen towel. Allow them to dry for about 30 minutes to an hour. This prevents them from sticking together during cooking. Be sure to cover them lightly with a clean cloth.
Refrigerating Fresh Farfalle Pasta
To store farfalle for 1-2 days, transfer them to an airtight container or resealable plastic bag. Sprinkle a bit of flour over the pasta to prevent clumping. Place the container in the refrigerator, but keep in mind that fresh pasta is best enjoyed as soon as possible. Over time, the dough may become too soft or lose its texture.
Freezing Homemade Farfalle Pasta
For longer storage, freezing is the best option. Spread the farfalle in a single layer on a baking sheet lined with parchment paper and freeze for 1-2 hours, or until they are firm. Once frozen, transfer the pasta to a freezer-safe bag or container. This method prevents the farfalle from sticking together. Frozen farfalle can be stored for up to 1-2 months. When you’re ready to use them, cook directly from frozen—no need to thaw!
Recipe Card
Homemade Farfalle (Italian Bow Tie Pasta)
Ingredients
- 100 g soft wheat flour - ¾ cup, “00” flour
- 100 g durum wheat flour - ¾ cup, semolina
- 2 eggs - large, each weighing approximately 70 g (2.5 oz).
Instructions
- To make farfalle pasta at home, start by placing the flours on your work surface. Create a well in the center and crack the eggs into it. Using your hands, begin mixing the eggs with the flours from the edges of the well, gradually incorporating all the flour. Knead the dough until it becomes smooth and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes at room temperature. Resting the dough allows the gluten to relax, making it easier to roll out later.
- After resting, divide the dough into four equal portions. Take one piece and keep the others wrapped in plastic wrap to prevent them from drying out. Pass the first piece through a pasta machine, starting with the thickest setting and gradually working down to the second-to-last setting. Roll the dough through this setting several times until you achieve sheets of pasta about 1 mm thick.
- Lay the pasta sheets flat on your work surface. Use a fluted pastry cutter to cut vertical strips approximately 6 cm (2.5 inches) wide. Then, using the straight edge of the cutter, cut horizontally to form rectangles about 4 cm (1.5 inches) long.
- To shape the farfalle pasta, use your thumb and index finger. Pinch the center of each rectangle by lifting one edge with your thumb toward the middle and folding the opposite edge with your index finger to meet in the center. Gently press to secure the folds and form the classic bow-tie shape.
- Place the farfalle on a tray dusted with semolina flour to prevent sticking. Let them dry for about 30 minutes before cooking.
- To cook, bring salted water to a boil and add the farfalle. They’ll cook in just 5 minutes (READ: How to Cook Fresh Pasta).
- Toss with your favorite sauce! Try them with our fresh tomato sauce, classic pesto, or even our rich Bolognese ragù. Enjoy the authentic taste of homemade farfalle!
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