How to Make Farfalle (Bow Tie) Pasta








Farfalle is a type of pasta commonly referred to as bow tie pasta because of its distinctive bow tie shape. It derives its name from the Italian word farfalla which means butterfly. They come in various sizes and colors and can be used wit a lot of pasta sauces. In this post, I will be showing you how easy it is to make this pasta at home using my simple pasta dough recipe.











(1) Pasta Dough. You can find my pasta dough recipe here. The dough can be made plain or with herbs and pepper flakes as I have done here.









(1) After making the pasta dough, roll it out as directed in the post.








(2) Using a ruler and a pizza cutter, cut the rolled dough into 1 inch strips.








(3) Using a fluted dough cutter (or a pizza cutter if you have none), further divide the dough into rectangles about 1.5 to 2 inches long.








(4) Working with one rectangle at a time, hold the rectangle in the center and bring the center together to form the bow tie shape. Press the center firmly together so the pasta keeps shape.















(5) Place the pasta in a tray or drying rack and air it for about an hour before using. To store the pasta for future use, air it for longer until thoroughly dried and then keep it in an air tight container. Pasta can also be stored fresh in the fridge for about a week.















Now that you know how to make bow tie pasta, why not take it a step further and learn how to make stuffed pastas like ravioli and tortellini.















Terry Adido is passionate about showing people how easy it is to recreate restaurant quality meals in the comfort of their kitchens. With a style of cooking he refers to as Afro-European Fusion, his meals are influenced greatly by French and Italian Cuisine with a West African twist. If you love good food, you are in for the ride of your life.

6 comments on “How to Make Farfalle (Bow Tie) Pasta
  1. bamibe deborah olusola says:

    I love this recipe, thanks terry!

  2. lateefah says:

    Made pasta yesterday but shaped mine fusili. Thanks Terry for all your recipes and tips

  3. Princess says:

    Great recipe, and I love your cakes too.

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