Fresh Farfalle Step-by-Step

Usually I don’t post step-by-step recipe, but today I’ve decided to show you guys how to make your own fresh Farfalle pasta and I’m sure that step-by-step pictures will be extremely helpful. I know that making fresh pasta from scratch may sound too painstaking, but I guarantee that it is much easier than you think! It simply takes a little practice and the results will impress you. Artisan pasta is full of character and unlike its store-bought counterpart, it has silky texture, full fresh flavor and natural bright color. It is definitely worth your time and effort.

  1. Place the flour in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and olive oil. Beat on low speed until the mixture forms moist crumbs. Keep beating until the dough comes together and forms a mass that comes away cleanly from the side of the bowl. If the mixture is too dry and not coming together then sprinkle it with a couple of drops of water until it comes together.

SONY DSC2. Remove the dough from the mixer and transfer to a wooden board. Remove the dough from the mixer and transfer to a wooden board. Knead the dough with your hands for 8-12 minutes until it is smooth and supple.

3. Cover the dough with a bowl or wrap tightly in plastic. Allow to rest for 30 minutes at room temperature to relax the gluten and allow the liquid to be fully absorbed by the flour.

4. Divide the dough into 2 or 4 sections. In my opinion, 4 is better, because it is easier to roll the smaller portions. Keep the remaining 3 sections covered to prevent the pasta from forming a hard skin. 5. Using a pasta machine on number 1 setting (the widest one) roll out the dough. Tip: Rolling out only one strip at a time will ensure that the dough is moist enough to seal properly when shaping.

6. Reduce the thickness of the dough by 1 number for each round of rolling until you have obtained the pasta dough thickness that you desire. On the Kitchen Aid machine, I finished on number 4. Remember that the finished dough should be quite thin but not transparent.

7. Cut the strips into 1 1/5 x 1-inch rectangles. Pinch each rectangle in the middle to form “bow ties’. Congratulations, you just made farfalle pasta!

8. Place farfalle on a baking sheet covered with a piece of parchment paper sprinkled with semolina flour. Pasta is now ready to be cooked or to be frozen.

If you need a recipe to use your homemade farfalle, try this absolutely delicious Creamy Mushroom Pasta. Hope you like my little master class, and if you have nice ideas – please let me know, and we’ll make them work!

Fresh Farfalle

Prep Time: 10 mins
Cook Time: 65 mins


  • unbleached all-purpose flour - 2 cups
  • “00” Italian pasta flour - 1/2 cup
  • large free-range eggs - 4
  • extra virgin olive oil - 1 tablespoon

1 Comment

  • comment-avatar
    Mon Petit Four May 28, 2015 (4:54 pm)

    Beautiful post! I’m dying to get my hands on a pasta attachment for my mixer. Once I do, I am coming back to this recipe as I love homemade pasta! Thanks for sharing :)