Sourdough Farfalle
Farfalle means butterflies, though everyone in Britain calls them bow-ties. Shaping is a single pinch, which makes this the recipe to hand to children when they want to help and you want to keep your dough intact.
Ingredients
Dough
- 1 batch sourdough pasta dough (200g 00 flour, 100g discard, 2 eggs, ½ tsp salt)
To finish
- Semolina flour, for dusting
- A light tomato sauce, or peas, butter and mint
Method
- Prepare the dough. Make and rest the sourdough pasta dough as directed.
- Roll. Roll to the second-thinnest setting. Farfalle need enough body to survive the pinch without tearing at the centre.
- Cut rectangles. Using a fluted pastry wheel, cut the sheet into rectangles roughly 4cm by 2.5cm. The fluted edges are what give farfalle their frilled wings.
- Pinch. Pick up a rectangle and pinch it hard in the middle with your thumb and forefinger, gathering the dough into a tight waist. Press until it truly bonds.
- Check the pinch. Give one a gentle tug. If the centre springs apart, the dough is too dry — dab a fingertip of water at the centre before pinching the rest.
- Dry. Spread on a semolina-dusted tray and leave for 20 minutes.
- Cook. Boil in well-salted water for 3–4 minutes. The gathered centre stays firmer than the wings, which is exactly the point of the shape.
No starter yet?
Every recipe here begins with a live culture. You can buy sourdough starter from us — lab-verified, active in about two hours, free UK delivery. Then keep the discard for pasta.
FAQ
Why do my farfalle come apart when cooking?
The pinch was not firm enough, or the dough had dried out too much to bond. Press hard enough that the two sides genuinely fuse, and if the dough has been sitting out, dab the centre with a wet fingertip before pinching.
Do I need a fluted pastry wheel?
Not strictly — a knife gives you straight-edged farfalle that cook identically. The fluting is decorative and gives the wings their characteristic frill, but the shape works either way.
Can children help make farfalle?
It is probably the best pasta shape for it. The pinch is a single simple action, mistakes are easy to redo, and slightly irregular farfalle look entirely correct.
How big should farfalle be?
Rectangles of about 4cm by 2.5cm before pinching give a familiar size. Larger ones look impressive but the thick gathered centre can stay chewy while the wings overcook.
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