There’s something undeniably charming about farfalle pasta, with its delicate bow-tie shape and ability to hold onto sauces beautifully. This recipe brings together tender, al dente pasta with a rich, flavorful sauce in just under an hour, making it perfect for a weeknight dinner or a special occasion.
The texture is a delightful balance of softness and bite, while the flavors meld harmoniously for a truly satisfying meal.
With a prep time of 45 minutes and a quick 10-minute cook, this dish is as efficient as it is delicious. Each bite offers a comforting blend of savory notes and a hint of sweetness, creating a meal that feels both indulgent and wholesome. Whether you’re cooking for family or friends, this farfalle recipe is sure to impress and delight.
What You’ll Need for Farfalle Pasta
- 1 recipe 2-Ingredient Homemade Pasta Dough (made with flour and eggs, or substitute with store-bought pasta dough if preferred)
How to Make Farfalle Pasta
- Divide the dough: Cut your 2-ingredient Homemade Pasta dough into quarters. Work with one portion at a time, keeping the rest covered to prevent drying.
- Roll the dough: Using a pasta roller, roll one piece of dough to setting #6 or the second thinnest setting.
- Cut into strips: Use a pizza cutter to slice the dough into 1½-inch (4 cm) wide strips lengthwise.
- Cut into rectangles: With a fluted pastry cutter, cut each strip into 2-inch (5 cm) long rectangles.
- Shape the farfalle: Hold a rectangle by the straight edges, pinch the center together, and fold the outer edges in opposite directions to create an accordion fold. The shape should resemble a bowtie with zigzag edges.
- Secure the shape: Firmly pinch the center fold to hold it together, then place the shaped pasta on a baking tray dusted with semolina to dry.
- Dry the pasta: Let the pasta dry in a single layer on the tray for several hours before cooking or storing. For long-term storage, transfer to an airtight container and keep at room temperature for up to 8 weeks.
- Cook the pasta: Bring a pot of salted water to a rolling boil. Add the farfalle and cook for 6-10 minutes, or until tender and fully cooked. Check for doneness before draining.
Perfect Pairings: Sauce and Topping Ideas
Farfalle pasta’s unique bowtie shape makes it perfect for holding onto sauces. Try tossing it with a creamy alfredo sauce or a zesty tomato basil sauce.
For a lighter option, drizzle with olive oil, add fresh cherry tomatoes, and sprinkle with parmesan. Want something heartier? Add sautéed mushrooms, spinach, and a touch of garlic for a flavorful dish!
Smart Storage: Keeping Fresh Farfalle Ready
After shaping, let your farfalle dry completely on a baking tray for several hours. Once dry, store in an airtight container at room temperature for up to 8 weeks. To prevent sticking, dust the pasta with a bit of semolina flour before storing. When ready to cook, just boil as usual—no need to thaw!
Quick Tips for Shaping Success
Rolling and shaping farfalle can be a fun kitchen project! Keep your dough lightly floured to avoid sticking, and use a fluted pastry cutter for those classic zigzag edges.
If you’re short on time, shape smaller batches and let the rest of the dough stay covered to prevent drying. Pro tip: work quickly but patiently—the bowties will come together beautifully!
Cooking Farfalle to Perfection
Bring a large pot of salted water to a rolling boil before adding your pasta. Cooking time can vary, so start checking for doneness at around 6 minutes. The pasta is ready when it’s tender but still has a bit of bite. Drain and toss with your favorite sauce immediately for the best flavor.
Customize It: Recipe Variations to Try
Experiment with different flavors by adding herbs or spices to your pasta dough. Try spinach puree for green farfalle or a pinch of turmeric for a golden hue. You can also make mini farfalle by cutting smaller rectangles—perfect for soups or salads!
Farfalle Pasta Recipe (How to Make Farfalle Pasta)
Ingredients
Homemade Pasta Dough
- 1 recipe 2 ingredient Homemade Pasta Dough
Instructions
- Divide your 2 ingredient Homemade Pasta dough into quarters and work with one portion at a time, leaving the rest covered to keep it from drying out.
- Working with one piece at a time, roll through a pasta roller to #6 or the second from the thinnest setting.
- Using a pizza cutter, cut the dough into 1½ inch (4cm) wide lengthwise strips.
- Using a fluted pastry cutter, cut each strip into 2 inch (5 cm) long rectangles.
- Holding a rectangle by the straight edges, pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center. The shape should look like a bowtie with zigzag ends from the fluted cutter.
- Give the center fold a firm pinch to keep it together, then transfer to a baking tray dusted with semolina to dry while you shape the remaining dough.
- Allow the dough to dry in a single layer on the baking tray for several hours to dry before cooking or transferring to an airtight container to be stored at room temperature for up to 8 weeks. (See my note above on ‘How to Dry Pasta Correctly at Home’)
- When ready to cook, bring a pot of salted water to a rolling boil. Add the pasta and cook until tender and fully cooked through, about 6-10 minutes. Cook time depends on thickness and shape so check for doneness before removing from the pot.