In this Pasta Class, we’re making Farfalle—or what you might know as “bow-tie pasta.” Rolled out with a machine, shaped entirely by hand. Step by step. It’s easier than you think and honestly kinda therapeutic.
Watch it, try it, save it for a slower day.
This one's on the technical side, and I wish I had a video like this when I first started making pasta. FYI: I’m left-handed, so things might look flipped for most of you—but hey, if I learned pasta from right-handed folks, you can learn it from me as a lefty.
Tips
Keep a small channel open in the center when you pinch. It helps water travel through and cook the pasta evenly. Farfalle usually gets tough in the middle because that part never fully cooks—this fixes that.
Let them dry fully before cooking. It helps them keep their shape when they hit the water.
Pair with a sauce that clings to ridges and sits well in the folds. I love a simple pomodoro for this.
New to pasta?
Below is a step by step on how to make the dough
RECIPE CARD
In the link below
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