Farfalle Giganti
These giant bow-ties are made with a rich egg yolk pasta dough. Hand-shaped, delicate, and perfect for a dinner for two, a few, or a special occasion.
Servings: 3
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
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.
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!