Striped Farfalle Pasta
Updated: Mar 19, 2020
Using natural colours to make striped farfalle pasta
This recipe makes 3-4 servings. Ingredients: 2 cups semolina 2/3 cup water 1 tsp charcoal powder 2 tsp pitaya powder
"Semolina flour is used because it has a higher protein content and has the potential for higher gluten development. "
1. Measure Begin by measuring out your ingredients. If you are interested in doing two different colours, divide your semolina and water in half. Add the charcoal to one half of the water and the pitaya to the other. Stir to combine.
2. The Doughs Beginning with the pitaya dough, place the semolina into a food processor. While the machine is running, slowly pour in the pitaya water until the dough comes together in a ball. When pinched the dough should hold its shape and not be too sticky. You may need to add a little more or a little less coloured water as needed. Once the dough has come together, turn it out onto a clean work surface and begin kneading. Knead until the dough springs back when poked. This make take up to 15 minutes and indicates the gluten has been properly developed (and your pasta will have the correct texture). Semolina flour is used because it has a higher protein content and has the potential for higher gluten development. Wrap the dough in saran wrap and let rest for minimum 30 minutes. Repeat the same process to make the charcoal dough.
3. Get Rolling... Once the doughs have rested, it is time to roll out the pasta. When working with dough, prepare a tray covered with a slightly damp dish towel so you can place your dough beneath it when not using it. This will prevent the dough from drying out and cracking. It is recommended to use a pasta machine (hand crank or electric), but in a pinch, you can roll it out by hand. Starting at the widest setting, slowly begin to work your dough down to the desired thickness. Try your best to make it the width of the pasta machine
rollers and be sure to go down each number step one-by-one. I take mine to a 5/8 (8 being the thinnest) for this type of noodle. Roll out the pink pasta and then the black to the same thickness. If you should choose to make the stripes, use the fetuccini cutter attachment (or fold up the dough with flour between the layers and cut with a knife) to create black stripes. Flour your work surface and lay the pink sheet flat. To apply the black stripes to the pink backing you may need a bit of water if your doughs are not sticking together. Apply this by brushing a bit of water with your finger where you want to apply the stripe. Be sure to seal down all the stripes and gradually run it back through the pasta machine starting back at the thickest setting.
"Different noodles are meant to be served with different sauces."
4. Cutting the Shapes Now you have your striped dough, cut it into even squares. You can make your noodles as small or as large as you liked. If you use a wavy/zig-zag edge then your “bowties” will be “farfalle”, and if you have a straight/smooth edge then your noodles will be called “strichetti”. Each pasta shape is regionally specific and changes with the slightest variance. Different noodles are meant to be served with different sauces. 5. Pasta Shaping With the individual squares, to make your shapes you will first pinch the middle together from behind, then fold down each side to meet the back (see pictures). It can take some practice, but you will get the hang of it! If you find your dough is not sticking together when pinched, brush the surface with a little a bit of water to help adhesion. Continue to pinch together your pasta shapes until you have the desired number of pieces.
6. Cooking When it comes to cooking your pasta, bring a large pot of water up to a boil. Be sure the water is heavily salted (it should taste like seawater) in order to add flavour inside of the pasta. Once the water is at a boil, add in your fresh pasta (you can also freeze the fresh pasta and add it frozen to the water). Fresh unfrozen pasta should take approx. 2-3 minutes depending on the thickness. Test for doneness by removing a piece and taking a bite. It should be “al dente” which means “to the tooth” in Italian. Pasta cooked “al dente” is a desirable firmness/bite and is easier to digest.
Serving Suggestions Now it is your turn to get creative when it comes to how you want to dress your beautiful pasta! My simple recommendation is to get a large frying pan nice and hot with a bit of olive oil, and char some cherry tomatoes until they blister and pop open. This creates their own beautiful sauce. To this you can add red pepper flakes for spice, fresh herbs if you like, maybe some lemon zest/juice, or anything you like really. Be sure to season! Add your cooked pasta to this finished sauce, combine together (you may want to add a bit of the pasta water to this to help, as the starch in the water helps the sauce stick to the noodles better).