160This type of pasta is shaped by hand into butterflies or bow-ties – a bit challenging but lots of fun.

Difficulty: Intermediate

Serves: 6 at home or 12 in the classroom

Fresh from the garden: eggs


  • pasta machine
  • pasta wheel
  • pastry brush
  • large saucepan
  • colander
  • serving bowls


What to do

  • Set out your equipment and ingredients.

Roll the pasta

  • Clear a large space on the workbench alongside the pasta machine.  All surfaces must be clean and dry.  Dust some flour onto the table beside the machine.   Set the rollers on the pasta machine to the widest setting (number 0).
  • Cut the dough into 4 pieces (keep the pieces you are not working with wrapped in the plastic wrap to prevent them drying out while you roll the other pieces).
  • Flatten the piece of dough and lightly dust with flour.  Squash one end of the dough so that it will fit into the pasta machine.
  • Pass the dough carefully through the rollers, squashed end first and carefully lift out the other end.
  • Lay the pasta onto the floured table, lightly dust with flour and fold it in 3.  Hint: place your hand in the middle of the pasta and fold one end over your hand.  Slide your hand out and fold the other end over the top to form 3 even-sized layers.
  • Feed through the machine again with the rough edge down and the smooth edges at the side.
  • If the dough starts to get sticky dust a little flour over the pasta strip.
  • Repeat this rolling and folding another 5 times, but the last time you feed the dough through the rollers do not fold it in 3.  Now set the pasta machine the next-thinnest setting (1) and pass the dough through once.  Set the machine to the next-thinnest setting (2) and pass the dough through once.
  • Continue in this manner (changing the settings and passing the dough through) until the dough has passed through the third-thinnest setting (Slightly thicker pasta sheets are better for making farfalle).
  • If the dough gets too long to handle comfortably, cut it into 2 – 3 pieces using the large knife, and roll each piece separately.

Make the farfalle

  • To make the farfalle, lay the sheet of pasta out flat on the work bench that has been dusted with semolina flour.  Cut the pasta into long strip roughly 3 cm wide.  Then cut these long strips to form rectangles 5cm wide.
  • Now comes the fun part. Put your first finger in the middle of the rectangle, then use your thumb and second finger to pull the top and bottom edges of the rectangle your first finger.  Now slip out your first finger and squeeze the edges together to for a butterfly.  Repeat with all the remaining pasta sheets.
  • Let the farfalle rest on a tray dusted with semolina while you finish making the rest.
  • Clean the pasta machine by brushing it with a dry, wide pastry brush.  Never wash the machine.

Cook the farfalle (an adult should do this for you)

  • Fill the saucepan with water and bring to the boil.
  • Drop in the farfalle.  Cook for 4 – 5 minutes (taste to check if it is al dente).
  • Set the colander in the sink.  Tip the farfalle and boiling water into the colander.
  • Return the farfalle to the empty hot saucepan then add the sauce and mix well with the pasta spoon. Tip into the large serving bowls.


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