Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce

Name: Fresh farfalle(bow-tie/butterfly) pasta with roasted yellow pepper alfredo sauce
Total time: 3600 s
Cuisine: Indian
Ingredients: To make Fresh Pasta--; 150 gms All-purpose flour; 15 gms Olive oil; 60 gms Water; Note: - You can use any flour of your choice; To make roasted yellow pepper alfredo sauce--; 1 tbsp Butter + Olive oil; 1/2 tsp Garlic, grated; 1 tsp Chilli flakes; 1 tsp Oregano; 200 ml Bell peppers(yellow), roasted & puréed; 50 gms Cheddar cheese(yellow); As per taste Salt; As per taste Black Pepper; 50 ml Milk

Aarya Patel @Aarya0912

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Ingredients

1 hr

Tomake Fresh Pasta--
150 gmsAll-purpose flour
15 gmsOlive oil
60 gmsWater
Note: - You can use any flour of your choice
To make roasted yellow pepper alfredo sauce--
1 tbspButter + Olive oil
1/2 tspGarlic, grated
1 tspChilli flakes
1 tspOregano
200 mlBell peppers(yellow), roasted & puréed
50 gmsCheddar cheese(yellow)
As per taste Salt
As per taste Black Pepper
50 mlMilk

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Steps

1 hr

1

Take all-purpose flour on your kitchen counter and make a well in the center. Pour in oil and the water. Start kneading.
Note:
- Don’t add all the water at once.
- Consistently of the dough should be little dry outside.
2

Once the dough is ready, cover it with cling wrap and let it rest in the fridge for 30 minutes.
3

Start rolling out the chilled dough until you get 2 mm thickness.
Note:
- You can dust some All-purpose flour, if required.
4

Cut rolled pasta sheet into desired shapes. Let it rest about 15 minutes on the kitchen counter.
5

In a pan, heat some water. Add salt, olive oil(1-2 tsp) and freshly made pasta. Cook for about 2-3 minutes.
Note:
- It’s done when pasta floats on the top of boiling water.
6

Transfer the pasta to the serving plate. Add some starch(pasta water) to enhance the flavour and prevent it from sticking to each other.
7

Heat butter and olive oil in a pan. Add garlic, chilli flakes, oregano, and cook for a minute or until the raw smell is gone; keep stirring.
8

Then, add roasted bell pepper purée, cheese, salt, black pepper, milk and cook for 3-5 minutes or until you get desired thickness.
9

Other variations for the sauce:
- Roasted pumpkin alfredo sauce
- Roasted Red/Green alfredo sauce
- Roasted beet root alfredo sauce
- Blanched spinach alfredo sauce
- Basil pesto alfredo sauce
- Bechamel sauce (White sauce)
- Marinara sauce (Red sauce)
- Creamy tomato sauce (Pink sauce)
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Do share picture of your re-creation.
For any query, DM.
#cookupwithaarya
11

Note:- If yellow cheddar cheese isn’t available, You can use processed cheese and add a pinch of turmeric powder(won’t recommend food colour)