How adorable is farfalle? It’s even more adorable when you make it from scratch and you end up with lopsided, uneven, and various sized bow ties. So, I should have gone grocery shopping on Sunday, but I spent the afternoon drinking wine with a girlfriend instead. It was an absolutely gorgeous Spring day, the perfect excuse to drink wine in the sun (like I need one). Anyway, come Monday night, we only really had the basics and my studly husband was in for another night working late (surprise, surprise). Luckily, the basics for us is some type of meat we pulled out of the freezer the night before, tomatoes, onions, eggs and flour. Pasta with a tomato sauce it was.
I decided to go with a super simple pasta dough, Eggs and flour. 2 eggs for every cup of flour. I only made a small batch because I figured it would make plenty for the two of us for dinner and I didn’t feel like shaping farfalle all night. So, one at a time, I cracked the eggs into a little flour well and mixed them into the flour with two fingers, breaking up the yolk first and slowly incorporating the flour.
Once the dough came together, I kneaded it for awhile until it was soft and smooth. Then I wrapped it up in plastic wrap and let it sit for about 20 minutes so all the gluten could rest.
Then I rolled out a few pieces of the dough at a time nice and thin. And with my little pasta cutter (such an awesome wedding gift), I cut little rectangles, using the ribbed? serrated? jagdity?… whatever that other side is called, so the ends of the bow ties would have the little texture.
Then, with each little rectangle, just a pinch in the center and voila! Farfalle.
Look how cute they are!
Into a well salted pot of boiling water they went and after about 5 minutes they were ready to be added to the tomato and chicken sauce I had simmering on the stove.
What’s better than homemade pasta? Not much.. not much at all.
- 1 cup flour
- 2 eggs
- Create a mound with the four on a kneading surface. Make a well in the flour. One at a time, crack eggs into the well and slowly beat the yolks and incorporate the sides of the flour well into the egg with two fingers. Shape dough into a ball so that all of the flour is mixed in. If too sticky, add more flour. Knead dough well for at least 5-10 minutes until dough is smooth. Add flour as needed. Shape into a ball, wrap in plastic, and let rest for 20-30 minutes.
- Roll out small pieces of dough onto floured surface with floured rolling pin. Roll as thin as possible, without ripping dough. With a knife or pasta cutter, cut dough into rectangular shapes. Pick each rectangle up and with your index finger and thumb, squeeze the center of the rectangle together to make bow tie shape.
- Chicken and Tomato Sauce
- 1 chicken breast, diced
- 5 roma tomatoes, diced
- 1/2 large white onion, dinced
- 2 garlic cloves, minced
- 1 tablespoon of brown sugar
- 3 tablespoons of homemade tomato paste
- salt and pepper to taste
- dried oregano to taste
- olive oil
- In sauce pan, heat olive oil and add minced garlic and onion. Saute until onions are translucent. Add diced roma tomatoes and let simmer. In another large saute pan, heat olive oil and add diced chicken breast. Cook chicken breast until done, removes chicken grease, if any.
- While tomatoes simmer, add sugar, salt, and pepper, and oregano to taste. Simmer until tomatoes have cooked down, then transfer to saute pan with chicken. Add tomato paste to thicken, mix well and let simmer. Add cooked pasta to saute pan and mix until all the pasta is coated. Plate and serve!