Comments Off on Pasta Dough – Farfalle

Servings 4
Calories 421 kcal
Phil Vickery
Prep Time10 mins
Total Time10 mins

Ingredients
 

  • 300 g ‘00' pasta flour
  • 1 pinch salt
  • 1 tbsp extra virgin olive oil
  • 3 large eggs

Instructions
 

  • Place everything into a food processor and blitz to a smooth paste.
  • Remove from the machine, and knead well.
  • Cover with cling film and leave to rest for 30 minutes.
  • Unwrap, and roll out in the machine and cut accordingly.
  • Always keep covered, or the paste will dry out.
  • Cook pasta in a ratio of 12g of salt per litre of water.
  • Cut the dough into strips 25-30cm wide, 1mm thick, then cut with a ravioli wheel then pinch together in the centre to form bow ties or butterfly shapes.
  • Served with mushroom cream sauces plus, pes, beans, cabbage.
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Nutrition Facts
Pasta Dough - Farfalle
Amount per Serving
Calories
421
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
13
g
Cholesterol
 
123
mg
41
%
Sodium
 
363
mg
16
%
Potassium
 
118
mg
3
%
Carbohydrates
 
37
g
12
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
9
g
18
%
Vitamin A
 
179
IU
4
%
Calcium
 
33
mg
3
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword pasta
Course Latest from This Morning, Main Course
Cuisine Autumn, Italian, ITV This Morning, Mediterranean, Winter
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