Homemade farfalle pasta in three colour

Name: Homemade farfalle pasta in three colour
Yield: Serves: 4 servi
Cuisine: Pakistani
Ingredients: 1 cup durum wheat; 1 egg; 1 pinch salt; 2 tbsp chill water; Food colour as you choice I use red.green.orang

Ñôôri Màlîk @cook_16764838

islamabad

#ilovepasta

Flour ,egg and water is all you need to make traditional farfalle (or bow ties) at home.

#ilovepasta

Flour ,egg and water is all you need to make traditional farfalle (or bow ties) at home.

Ñôôri Màlîk @cook_16764838

islamabad

#ilovepasta

Flour ,egg and water is all you need to make traditional farfalle (or bow ties) at home.

#ilovepasta

Flour ,egg and water is all you need to make traditional farfalle (or bow ties) at home.

Saved

Ingredients

Serves: 4 servi

1 cupdurum wheat
1 egg
1 pinch salt
2 tbsp chill water
Food colour as you choice I use red.green.orang

Saved

Steps

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Place the flour on a wooden or marble working surface and make a well in the middle
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Dissolve the salt in the water and pour egg it into the well,
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A little at the time, mixing it with the flour.
Add as much water as needed to make a sticky but compact dough.
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Divide to three part
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Add the colour
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Knead vigorously for about 10 minutes, stretching and folding the dough until it becomes elastic but not too soft.
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Wrap in cling film and let stand for 30 minutes at room temperature
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If using within a few hours or the following day, wrap in cling film and chill in the fridge.
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Take 1/3 of the dough and wrap the remaining dough up to prevent drying.
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Flatten with your hands and pass through the largest setting of your pasta rolling pin
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Keep passing until you reach an even rectangular sheet of smooth (not sticky) consistency
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Trim the sheet to an even rectangle and rub with more flour.
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With a decorative ravioli wheel cutter, trim off the short edge of the rectangle.
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With a flat ravioli cutter trim the rectangle into strips,
about 2cm wide.With the decorative wheel cutter,
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Push the sides of each piece towards the centre to shape a bow tie and secure with a little dab of water.
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Proceed the same way with the rest of the dough. With time,
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You'll get faster. Once ready, transfer to a floured surface and sprinkle with more flour
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Let dry for about 30 minutes before cooking.
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If not using the farfalle right away, let stand at room temperature for 24 hours and then transfer to a paper bag.If not using the farfalle right away, let stand at room temperature for 24 hours and then transfer to a paper bag.
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Check from time to time to make sure no mould develops, and use within a week.
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Cooking time will depend on dryness.
If freshly made, it will take about 5 minutes.
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If the farfalle are a few days old and dry, cooking time is about 8 to 10 minutes If the farfalle are a few days old and dry, cooking time is about 8 to 10 minutes
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