How To Make Farfalle Pasta Shapes

Farfalle pasta - often called ‘bowtie pasta’ - is a great little pasta shape to make fresh, and perfect for matching with chunky sauces.

In fact if you make it scratch, bowtie pasta is actually tastier than the packet stuff, because you can avoid it becoming thick n’ chewy in the middle (like some packet versions can be).

All you need is a ravioli cutter to make those frilly bowtie edges. (Don’t have one? I recommend this Mario Batali model. Otherwise just use a knife and live without the frills).

Oh, before we start! The bowtie pasta recipe below only deals with turning fresh pasta dough into farfalle, meaning I assume you’ve made – or will make – your dough separately. Don’t know how? Follow this simple how to make pasta video then pop back here.

See all my pasta videos on YouTube here.

STEP 2 - Working from right to left, use your ravioli cutter (or knife) and chop each strip (vertically) to form 2-inch wide rectangles.

STEP 3 - Now the real creative farfalle pasta part.

Take one pasta rectangle and place your index (first) finger in the centre. Use your thumb and second finger to pull the top and bottom edges together, then slip your index finger away at the last second and squidge these edges together so that they stick.

Repeat, repeat, repeat a little more, and you’re done.

To cook your farfalle:

Throw the bowties into a large pan of boiling salted water (half a handful of salt for a 2-person serving is a good rule of thumb). When the farfalle shapes rise to the surface, which happens in a minute or so, drain them, smother in sauce and serve.

Need sauce ideas? Try these pasta sauce recipes.