These giant bows may not be the most practical pasta shape, nor traditional in any sense, but they are certainly very cute. I’ve been wanting to make these for a while, and with the onset of Fall and wanting to cook them with a wild mushroom cream sauce (recipe coming soon!) I figured now is the time.
These oversized farfalle, or “giant bows”, are made with a rich egg pasta dough enriched with extra yolks for, you guessed it, richness and a few whole eggs for structure. Like I mentioned, these are not the most practical of shapes — they’re delicate, don’t store easily and you can’t cook a huge amount at once — but there are great for a dinner for two, or a special occasion.
The size is dramatic, that’s what makes them so fun. The ones I made here were about the size of my hand, but you can certainly go smaller if you like. Once the large bows cook up they loose some of their shape since they don’t have a ton of structure. The final pasta is reminiscent of fazzoletti, or little handkerchiefs. But, despite their quirks, they’re very fun to make, and of course incredibly delicious.
Big thanks to Giovanna for helping me get the correct name for these oversized farfalle. Go check her out over at My half Apulian table!
These giant bows may not be the most practical pasta shape, nor traditional in any sense, but they are certainly very cute.
What Is Farfalle Giganti?
Farfalle is that classic bow-tie pasta shape, though translates to “butterflies” in Italian. Traditionally, farfalle are usually small, bite-sized pieces pinched at the center to form that signature shape.
These farfalle giganti are oversized bows that are dramatic and oh so charming. The larger size means they cook up softer and looser, with gentle folds that catch sauce beautifully. Once boiled, they almost resemble fazzoletti, delicate squares of pasta sometimes referred to as “little handkerchiefs.”
Why Use an Egg Yolk Pasta Dough?
The extra egg yolks in the dough makes for a more golden pasta, that’s super tender and silky in texture.
So why include whole eggs too? The yolks give you lots of added richness, but they don’t offer much structure. Whole eggs balance this out by providing the protein in those whites, which strengthens the dough and gives it elasticity. Without them, the dough would be too delicate, especially for shaping oversized pasta like these farfalle giganti.
The result: You get a dough that’s firm enough to shape but still silky and rich when cooked up.
Ingredients You’ll Need
- 300g 00 flour – All-purpose flour will work in a pinch, but if you can get 00 flour, use it. You will get a better texture with the super finely milled 00 flour.
- 2 extra-large eggs – Whole eggs
- 3 egg yolks
Note: If you’re using smaller eggs, you may need to add an extra yolk. If the dough feels too dry, add a small splash of water. The dough should be firm but still pliable and kneadable. If it feels like a rock, it needs more moisture.
How to Make Farfalle Giganti
Make The Pasta Dough
- Mound your flour onto the work surface and create a large well in the center.
- Add in your whole eggs and egg yolks to the center of the well.
- Beat the eggs, either with a fork or your fingertips, and slowly incorporate the flour as you go. Once the mixture thickens enough that it won’t run all over the counter, begin folding in the rest of the flour to form a shaggy ball of dough.
- Knead your dough for about 5-10 minutes until smooth, fully combined, and slightly bouncy. When you poke it with your finger, it should bounce back.
- Form your dough into a ball, wrap it tightly in plastic wrap, and let it rest for at least 20 minutes. You want the gluten to relax and for the flour to fully hydrate.
Roll Out Your Dough
- Once your dough has fully rested, we are ready to shape! Cut off about 1/4 of the dough to work with, keeping the rest tightly wrapped so it doesn’t dry out.
- Roll the dough to about 1-1.5 mm thick. You can do this by hand with a rolling pin (or wine bottle!) or use a pasta machine. The settings on your machine will vary, but on my Atlas Pasta Machine that is setting 6. You want it to be thin enough to see through, but sturdy enough to hold it’s shape.
- Lay your sheet of pasta (sfoglia) on a kitchen towel for 5–10 minutes. This allows it to dry slightly and lose some of its tackiness. While it rests, you can go ahead and roll out another sheet.
Shaping The Farfalle Giganti
- Cut your pasta sheet into large rectangles, these were about 2.5 x 5 inches (roughly 6.5 x 13 cm), but you can certainly make them smaller if you prefer. And, optionally, you can trim the very edge of your dough with a ziz-zag pastry or pasta cutter to create that decorative edge. Highly encouraged, but not a requirement.
- To shape the bows, place a your pointer finger at the center of a rectangle. With your thumb and middle finger, slowly pinch the long sides inward toward the center. Join the two peaks you just created by pressing them together firmly at the top and leaving a small gap underneath that pinch. (See photo above and below for reference) Make sure when you pinch the dough together you pinch it to the same thickness as the rest of the dough so it cooks evenly.
The shaping of these farfalle is very much informed by the method Evan Funke details in American Sfoglino. It’s a fantastic read for anyone who loves making pasta (and eating it!), I highly recommend checking it out. - Adjust the sides if needed to make that nice big bow shape, then lay your farfalle giganti on a kitchen towel to dry until firm enough to hold their shape.
Cook or Store
- Cook Fresh: Once they are dry enough to hold their shape you can go ahead and cook them in salted boiling water for a few minutes.
- To Freeze: Arrange the shaped farfalle giganti on a tray and freeze until firm. Transfer to an airtight container or freezer bag. Handle carefully, they’re delicate and can crush easily. Cook directly from frozen in boiling salted water.
FAQs
Can you make farfalle with regular pasta dough?
Yeah, absolutely. You can use a classic egg dough (pasta all’uovo). I have a recipe for a classic egg dough and how to make homemade pasta you can check out.
How do you keep farfalle from opening when cooking?
You need to make sure you firmly pinch them when shaping the farfalle being sure the dough is fully connected.
Can farfalle giganti be made ahead?
Yes! Let them dry slightly, then freeze and cook straight from frozen.
What’s the difference between farfalle and farfalle giganti?
The size! Traditional farfalle are smaller, while farfalle giganti (especially here) are oversized and very dramatic.
More Homemade Pasta Recipes to Try:
Homemade Pasta – A simple recipe and easy to follow guide to make fresh pasta at home with just eggs and flour.
How to Make Lorighittas – Lorighittas have a distinct twisted ring shape and are made simply with semolina and water. Learn how to make this traditional Sardinian pasta by hand with these step-by-step instructions.
Malloreddus (Gnocchetti Sardi) – Learn how to make malloreddus—also known as gnocchetti sardi—at home by hand, no special tools needed. This traditional Sardinian pasta is ridged, shell-shaped, and perfect with tomato butter sauce or sausage ragù.
Homemade Ricotta Cavatelli – Homemade ricotta cavatelli are easy to make and go perfectly with any sauce. Just a few ingredients and no special equipment needed. Whether you’re a beginner or a seasoned pasta pro, this is a go-to homemade pasta shape.
Ricotta Agnolotti – These agnolotti are a delicious stuffed pasta, filled with fresh ricotta, parmesan, and a touch of nutmeg.
Homemade Potato Gnocchi – Learn how to make homemade potato gnocchi from scratch with this foolproof recipe. Just 2 ingredients needed for light, pillowy Italian dumplings.
Homemade Tortelloni – How to make homemade tortelloni stuffed with kabocha squash and ricotta cheese and topped with a sage, brown butter and hazelnut sauce.
Sauce Suggestions:
Cherry Tomato Butter Sauce – A simple, silky tomato sauce made with just a handful of ingredients. Rich from butter, naturally sweet from cherry tomatoes, and perfect for tossing with your favorite pasta.
Big Batch Basil Pesto – This big batch basil pesto recipe uses weight measurements for perfect results every time. Packed with fresh basil, parmesan, pecorino, pine nuts, garlic, and olive oil.
Brown Butter Sauce with Sage and Walnuts – Brown butter, crispy sage and toasted walnuts make one of the easiest and most delicious pasta sauces. Pairs great with agnolotti, gnocchi or ravioli.
Pesto Rosso (Sun-dried Tomato Pesto) – Rich, savory, and slightly sweet, this Sicilian-inspired red pesto is full of flavor. Made with sun-dried tomatoes, almonds, parmesan, garlic, basil, and olive oil.
Did you make these Farfalle Giganti?
Leave a rating and comment below—or tag @TheMostHungry on Instagram. I can’t wait to see it!
Farfalle Giganti
Ingredients
- 300 g 00 flour
- 2 eggs extra large eggs
- 3 egg yolks
Instructions
Make The Pasta Dough
- Mound the flour onto your work surface and create a well in the center.
- Add in your eggs and egg yolks to the well.
- Beat the eggs, either with a fork or your fingertips, and slowly incorporate the flour. Once the mixture thickens enough that it won’t run all over the counter, begin folding in the rest of the flour. Form a shaggy ball of dough.
- Knead the dough for 5-10 minutes until smooth, fully combined, and slightly bouncy. When you poke it with your finger, it should bounce back.
- Form dough into a ball, wrap tightly in plastic wrap, and let it rest for at least 20 minutes. You want the gluten to relax and for the flour to fully hydrate.
Roll Out Your Dough
- Once your dough has fully rested, we are ready to shape! Cut off about 1/4 of the dough to work with, keeping the rest tightly wrapped so it doesn’t dry out.
- Roll the dough to about 1-1.5 mm thick. You can do this by hand with a rolling pin (or wine bottle!) or use a pasta machine. The settings on your machine will vary, but on my Atlas Machine that is setting 6. You want it to be thin enough to see through, but sturdy enough to hold it’s shape.
- Lay your sheet of pasta (sfoglia) on a kitchen towel for 5–10 minutes. This allows it to dry slightly and lose its tackiness. While it rests, you can go ahead and roll out another sheet.
Shaping The Farfalle Giganti
- Cut the pasta into large rectangles, these were about 2.5 x 5 inches (roughly 6.5 x 13 cm), but you can make them smaller if you prefer. And, optionally, you can trim the very edge of your dough with a ziz-zag pastry or pasta cutter to create that decorative edge.
- To shape the bows, place a finger at the center of a rectangle. With your thumb and middle finger, pinch the long sides inward toward the center. Join the two peaks you created buy pressing them together leaving a small gap underneath that pinch. (See photos above for reference) Make sure when you pinch the dough together you pinch it to the same thickness as the rest of the dough so it cooks evenly.(The shaping of these farfalle is very much inspired by the method Evan Funke details in American Sfoglino. It’s a fantastic read for anyone who loves making pasta, and I highly recommend checking it out.)
- Adjust the sides if needed to make that nice big bow shape, then lay your farfalle giganti on a kitchen towel to dry until firm enough to hold their shape.
Cook or Freeze
- Cook Fresh: Once they are dry enough to hold their shape you can go ahead and cook them in salted boiling water for a few minutes.
- To Freeze: Arrange the shaped farfalle on a tray and freeze until firm. Transfer to an airtight container or freezer bag. Handle carefully, they’re delicate and can crush easily. Cook directly from frozen in boiling salted water.
Notes
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
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Hi, I'm Rachel — the cook, photographer, and recipe developer behind Most Hungry.
This is my go-to spot for bold, approachable recipes rooted in Italian and Italian-American cooking, from hand-rolled fresh pasta to fall-off-the-bone ribs. Great food should be fun, doable, and absolutely delicious. Learn more about me →
