White Farfalle

Written By Stephen Coello

Equipment Needed

  • Fluted Pasta Cutter

  • Bicicleta

  • Pasta Machine

INGREDIENTS LIST

For The Clam Chowder

  • 200 grams “00” flour

  • 85 grams warm water

For The Pasta

Start by adding the “00” flour to a bowl, then add in the warm water. Slowly combine the mix in the bowl, then finish combining on your work top. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Using the bicicleta, cut1.5 inch strips lengthwise, then using the fluted pasta cutter, cut 2 inch rectangles. Start by placing your index finger into the center of the rectangle, then bring your thumb and middle finger together towards your index finger. Make sure to keep the crinkles even, then reserve with semolina flour.

Stephen Coello
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Red Stuffed Farfalle
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