About Farfalle Pasta Recipe
Source (google.com.pk)
Ingredients
1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Michela Chiappa: “Learning how to make different shapes from your pasta dough, just like the women of Bologna, is such fun. The children will love this farfalle, and goes very well with this oozy tomato sauce. This amount of pasta is very generous so you may feel you do not want to cook it all - in which case you can completely dry out any remaining farfalle and pop in a sealed storage jar.”
Serves 4-6
Ingredients
400g Tipo ‘00’ pasta flour
4 large eggs, preferably free-range or organic
Pinch of salt
Fine polenta or semolina, for dusting
For the sauce
Extra virgin olive oil
½ red onion, finely chopped
1 clove garlic, peeled
2 x 400g cans good-quality chopped tomatoes
1 tbsp tomato purée
Pinch of cayenne pepper
1 organic chicken or vegetable stock cube
Handful of black olives, stones in
2 x 100g balls buffalo mozzarella, drained
Parmesan cheese
1 bag washed baby spinach (about 235g)
Method
1. Place the flour on a board or in a bowl and make a well in the centre. Crack the eggs into the well and add a pinch of salt, then with a fork mix the egg into the flour as much as possible so it’s not sticky. Don’t worry if there are lumps in the dough. Keep mixing and then when crumbs form put it on a flat surface and knead together. Once combined on a floured surface knead the dough until you have a silky smooth elastic dough. You are aiming to achieve a playdough-like texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour. Cover with clingfilm and rest for 30 minutes.
2. Take tennis ball-sized amounts of the dough and squash it flat with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn’t go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about 2 playing cards thick.
3. If you are using a pasta roller, take your flattened tennis ball-sized piece of dough and push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.
4. Place your sheet of pasta on a floured surface. Use a pasta cutting wheel or sharp knife to cut your pasta into strips roughly 3-4 cm wide then cut across to create little rectangles. Take each rectangle and with lightly floured fingers, pinch in the middle to create your butterfly shaped pasta. If your pasta is too dry, wet your fingertips with some water.
5. Lightly dust a few trays with polenta or semolina to prevent the farfalle from sticking together. Place the farfalle onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for 20 minutes so they hold their shape when cooking and get a large pan of salted water on a high heat to boil.
6. Meanwhile for the sauce, place a saucepan on a medium heat, add some oil and the onion and cook until softened. Using a small knife squash the clove of garlic, moving back and fourth with a little salt to create a purée. Add the garlic to the onions, cook for a minute, then add the chopped tomatoes, tomato purée and cayenne pepper, and crumble in the stock cube. Mix all the ingredients together and simmer for 5-10 minutes. This is a basic tomato sugo and is a great sauce to make in large quantities and keep in your freezer (see cook’s tip). Finally squash the stones out of the olives and add to the sauce.
7. While the sauce is simmering, add your pasta to the boiling salted water. Cook for around 2 minutes until al dente. (If your pasta is thicker it might need a little longer, but always taste to check if it’s cooked enough.)
8. Quickly finish your sauce by tearing in the mozzarella, add a few grating of parmesan and the spinach. Drain the pasta, reserving a little of the cooking water, and quickly mix in with the sauce. The moisture from the pasta will help wilt down the spinach. You may need to add a splash of the cooking water if it appears a little dry. Season to taste, then serve with a drizzle of extra virgin olive oil and a little more grated parmesan on top.
Cook’s tips
You can use dried pasta with this sauce if you don’t have time to make fresh pasta. Simply use about 600g of pasta for 6 people. Farfalle, penne or even tagliatelle work brilliantly with this sauce
The basic tomato sauce is a great recipe to make in large quantities and keep in your freezer. You can pull it out and heat immediately from frozen then eat as is with pasta, or add lots of other ingredients to transform it into lots of different pasta sauces - one for each night of the week! For example, as kids we loved adding a tin of tuna to give some extra protein to the dish. Capers and anchovies make a puttanesca or crispy pancetta and some chilli will give you a fiery arrabbiata!
Always taste as you go for seasoning – we love lots of parmesan as this avoids having to use too much salt. But before you mix the pasta into your sauce, check it for salt, pepper and parmesan.
When making fresh pasta shapes, always make sure there is also a light dusting of flour on your surface otherwise the pasta will stick.
We eat big portions of pasta in my family and I tend to cook 100-150g of pasta per person. However, if you like smaller portions and have lots of farfalle left over, leave them to air dry for 1-2 days until completely dry. Then you can store them in a jar for several months.
1 pound farfalle pasta
2 heads broccoli, trimmed to florets (about 4 cups)
1/4 cup extra-virgin olive oil
4 tablespoons butter
3 garlic cloves, chopped
5 anchovy fillets, diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan
Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes, add the broccoli florets to the pasta and stir and cook for another 4 minutes. Drain pasta and broccoli, reserving 1 cup of the pasta water.
Meanwhile, in a large skillet, heat the olive oil and butter over medium heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light sauce. Transfer to a serving platter and sprinkle with Parmesan.
Michela Chiappa: “Learning how to make different shapes from your pasta dough, just like the women of Bologna, is such fun. The children will love this farfalle, and goes very well with this oozy tomato sauce. This amount of pasta is very generous so you may feel you do not want to cook it all - in which case you can completely dry out any remaining farfalle and pop in a sealed storage jar.”
Serves 4-6
Ingredients
400g Tipo ‘00’ pasta flour
4 large eggs, preferably free-range or organic
Pinch of salt
Fine polenta or semolina, for dusting
For the sauce
Extra virgin olive oil
½ red onion, finely chopped
1 clove garlic, peeled
2 x 400g cans good-quality chopped tomatoes
1 tbsp tomato purée
Pinch of cayenne pepper
1 organic chicken or vegetable stock cube
Handful of black olives, stones in
2 x 100g balls buffalo mozzarella, drained
Parmesan cheese
1 bag washed baby spinach (about 235g)
Method
1. Place the flour on a board or in a bowl and make a well in the centre. Crack the eggs into the well and add a pinch of salt, then with a fork mix the egg into the flour as much as possible so it’s not sticky. Don’t worry if there are lumps in the dough. Keep mixing and then when crumbs form put it on a flat surface and knead together. Once combined on a floured surface knead the dough until you have a silky smooth elastic dough. You are aiming to achieve a playdough-like texture. If your dough is crumbly (too dry) add a teaspoon of olive oil. If the dough sticks to your hands (too wet) add a little extra flour. Cover with clingfilm and rest for 30 minutes.
2. Take tennis ball-sized amounts of the dough and squash it flat with your fingers (remember to keep the rest of your dough covered with the cling film so it doesn’t go dry and crusty). Place on a floured work surface and using a rolling pin roll into a rough square sheet of pasta which is about 2 playing cards thick.
3. If you are using a pasta roller, take your flattened tennis ball-sized piece of dough and push it through the pasta roller on the widest setting. Fold into thirds, then repeat 3 times. Once you have a rough square shape, start working it through the machine, taking it down one setting at a time, until the thinnest (or last but one) setting. If your pasta is too sticky, it won’t go through smoothly, so add a little flour to each side before you put it through the roller.
4. Place your sheet of pasta on a floured surface. Use a pasta cutting wheel or sharp knife to cut your pasta into strips roughly 3-4 cm wide then cut across to create little rectangles. Take each rectangle and with lightly floured fingers, pinch in the middle to create your butterfly shaped pasta. If your pasta is too dry, wet your fingertips with some water.
5. Lightly dust a few trays with polenta or semolina to prevent the farfalle from sticking together. Place the farfalle onto the trays and repeat the process until you have used all the remaining dough. Leave to dry for 20 minutes so they hold their shape when cooking and get a large pan of salted water on a high heat to boil.
6. Meanwhile for the sauce, place a saucepan on a medium heat, add some oil and the onion and cook until softened. Using a small knife squash the clove of garlic, moving back and fourth with a little salt to create a purée. Add the garlic to the onions, cook for a minute, then add the chopped tomatoes, tomato purée and cayenne pepper, and crumble in the stock cube. Mix all the ingredients together and simmer for 5-10 minutes. This is a basic tomato sugo and is a great sauce to make in large quantities and keep in your freezer (see cook’s tip). Finally squash the stones out of the olives and add to the sauce.
7. While the sauce is simmering, add your pasta to the boiling salted water. Cook for around 2 minutes until al dente. (If your pasta is thicker it might need a little longer, but always taste to check if it’s cooked enough.)
8. Quickly finish your sauce by tearing in the mozzarella, add a few grating of parmesan and the spinach. Drain the pasta, reserving a little of the cooking water, and quickly mix in with the sauce. The moisture from the pasta will help wilt down the spinach. You may need to add a splash of the cooking water if it appears a little dry. Season to taste, then serve with a drizzle of extra virgin olive oil and a little more grated parmesan on top.
Cook’s tips
You can use dried pasta with this sauce if you don’t have time to make fresh pasta. Simply use about 600g of pasta for 6 people. Farfalle, penne or even tagliatelle work brilliantly with this sauce
The basic tomato sauce is a great recipe to make in large quantities and keep in your freezer. You can pull it out and heat immediately from frozen then eat as is with pasta, or add lots of other ingredients to transform it into lots of different pasta sauces - one for each night of the week! For example, as kids we loved adding a tin of tuna to give some extra protein to the dish. Capers and anchovies make a puttanesca or crispy pancetta and some chilli will give you a fiery arrabbiata!
Always taste as you go for seasoning – we love lots of parmesan as this avoids having to use too much salt. But before you mix the pasta into your sauce, check it for salt, pepper and parmesan.
When making fresh pasta shapes, always make sure there is also a light dusting of flour on your surface otherwise the pasta will stick.
We eat big portions of pasta in my family and I tend to cook 100-150g of pasta per person. However, if you like smaller portions and have lots of farfalle left over, leave them to air dry for 1-2 days until completely dry. Then you can store them in a jar for several months.
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
Farfalle Pasta Recipes In Urdu For Kids Easy By Chef Zakir Indian StyleI n Hindi With Pictues Alfredo Indian With Shrimp
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