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Head over to our comprehensive guide on making fresh egg pasta at home. You don’t need any extravagant equipment to make your own pasta. All it takes is flour, eggs and a few simple kitchen tools. Head back here once you have a rolled out sheet of dough - or a sfoglia.
Once you’ve made your sheet of dough, use a knife to cut it into a large even rectangle.
Take your ravioli wheel cutter and cut the rectangle into strips. Your strips should be approximately 4-5cm wide and 2cm long.
Using your fingers, take the sides of each strip and pinch into the middle until you have a bow-tie shape. Then transfer all of your shapes onto a floured surface, and dust them with additional flour. Ensure there is a good amount of space between each shape to avoid them from sticking together.
Leave your fresh farfalle shapes to dry for at least 30 minutes before cooking. This will help them hold their shape when cooked and tossed with your sauce.
Bring a large pot of water to a boil. Once boiling, add a couple of pinches of salt.
Add pasta and cook for 3-4 minutes, or until al dente. Remember to always taste a piece first to ensure your pasta is cooked to perfection!
Strain the pasta and mix with sauce.