Farfalle is of course, bowtie pasta. One of my favorite pastas, because isn’t everything is fancier with a bowtie?
…inspired by a recipe found through Pinterest.com on kaylynskitcken.com, check out both websites for tons of great ideas!
For the pasta:
1 c. All Purpose Flour
1 c. Whole Wheat Flour
2 Large Eggs
1 Tbsp Water
1/2 Tbsp Olive Oil
Set aside an additional 1/4 c. of AP Flour for dusting.
Small pinch bowl with room temperature water for pinching the pasta.
¼ c. Corn Meal to aid in drying
For the Pesto & Chicken:
375º F Oven
3 Large Boneless, Skinless, Trimmed Chicken Breast, cut into 1-2 inch strips
½ c. Pesto Sauce (store bought will do)
1 c. Shredded Mozzarella Cheese
Large Glass Baking Dish
For Sautéed Tomato & Balsamic Topping:
½ c Grape Tomatoes, halved
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
Salt & Pepper to Taste
Pinch of Garlic Powder
Spoon Pesto and Chicken over pasta and top with a spoon full of tomatoes.
Add halved tomatoes to a hot, oiled pan. Saute for 3 minutes, add salt and pepper and balsamic vinegar and a pich of garlic powder continue to saute until tomoates are just breaking down.
Remove foil, cover with shredded cheese. Set oven to broil, place back into oven until cheese is just golden. Remove and let cook for 5 minutes.
Spray glass baking dish with non-stick cooking spray. Spread 1/4 c. of Pesto onto the bottom of dish, add chicken spread remaining Pesto over chiicken. Cover with foiil, cook for 25 – 30 minutes at 375.
Add pasta in small batches to a stock pot of rapidly boiling water for 3 – 4 minutes until aldente. Toss with olive oill.
Place shapes onto a corn meal dusted sheet pan to dry. Let dry at least 2 hours.
Pasta should form an even bow shape.
Water will hold pasta together like glue.
Place your pointer finger in the center of the pasta shape and with thumb and middle fingers pinch to the middle.
Be sure not to add to much water, a little goes a long way.
Fill a small pich bowl with water, with finger place 1 drop of water onto very center of the pasta.
Use either a small knife or a straight edge and a pizza cutter and remove very top and bottome ruffles.
Take one shape at a time, dust with flour if needed.
Remove excess dough. Pull apart each shape, set aside.
Flour surface, take one sheet and use either a roller or a stamp, create your ravioli shapes. I am using an oversized ravioli stamp.
Once you have moved through all seeting on the machine, flour the sheet and cut into more managable sheets. Set to the side.
Fold into thirds, feed through machine at least three times repeating.
Dust the sheets as needed.
Begining at the widest setting on your pasta machine, feed the disc through serveral times.
Flatten one half into a disc shape.
Once rested, divide in half.
Form into a balll, cover and rest at room temperature for 20 minutes.
Adding flour as needed, knead dough for 5 – 7 minutes, until desired texture is reached.
Continue to combine until a doughy, sticky ball begins to form, work into a balll and turn out onto a flour dusted surface.
Using a wooden spoon or fork combine flour and eggs.
Pour egg mixture into the well.
In a small bowl add eggs, water and olive oil, wisk together.
Add salt and combine thoroughly. Create a well in the center of your flour mixture.
Begin with a large mixing bowl, adding both the Whole Wheat and the AP Flour.