Farfalle is of course, bowtie pasta. One of my favorite pastas, because isn’t everything is fancier with a bowtie?
I wanted to try out two new things today with this batch.
Second was Semolina!! I found Semolina much more readily available in my area than the holy grail of flours, Italian “00”. I have eaten a few fresh semolina pastas before but I had not worked with this flour before. I am using Bob’s Red Mill Semolina.
Up next on my pasta journey…. Ravioli!
Again as in my previous posts, I used the Basic Pasta Dough Recipe a truly versatile dough to use as a staple.
**Remember to flour the pasta sheets as necessary to prevent sticking and tearing.
For the Filling:
1/4 lbs. Ground Italian Sausage (browned and drained)
2 tbsp grated Parmesan Cheese
1/4 c Ricotta Cheese
2 tbsp shredded Mozzarella Cheese
2 tbsp Feta Cheese Crumbles
1/4 Frozen Spinach (thawed and squeezed dry)
I used the same Basic Pasta Dough Recipe as in my last post but added 4 tablespoons of fresh spinach powder for color and taste I left the powder a bit flaky.
Here goes something…
My very first attempt making homemade whole wheat pasta or pasta of any kind for that matter!
Basic Pasta Dough:
1 egg, beaten
1/2 teaspoon salt
1 cup all-purpose flour
2 tablespoons water
In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
I chose to use my brand new chrome & red Imperia Pasta Machine my wonderful husband gifted me for Christmas this year. He also built me a custom drying rack, those out of stock stores be damned, my hubby can build!
Quick and easy weekday pasta. I needed to make a fast and tasty meal and the remaining asparagus from last week’s trip to the farmer’s market was calling my name. Throw in some fresh shrimp, bow-tie pasta and Philly’s Savory Garlic Cooking Cream and I’ve got a happy hubby.
What you’ll need:
- 1/2 pound fresh shrimp
- 10 asparagus spears, cut into bite size pieces
- 1/4 c. sweet onion
- 1 c. chopped broccoli
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1/2 box of Farfalle Pasta, (I love Barilla Plus)
- 1 container, Philly’s Savory Garlic Cooking Cream
- sea salt
- black pepper
Add pasta to salted, boiling water; cook till al dente.
In medium sized wok, saute olive oil, garlic, onion, asparagus and chopped broccoli until onions are beginning to caramelize and asparagus is tender.
Add shrimp, toss until shrimp is cooked through. Drain pasta, add sautéed shrimp and veggies to pasta.
Toss thoroughly, add cooking cream. Simmer for 5 minutes, serve.
Wait for the oohs and ahhs, they’re soon to follow!