handmade farfalle with broccoli rabe
Farfalle is one of your rare pasta shapes that can be made quickly enough for a weeknight dinner. They are respectable sauce carriers, with their chunk-trapping crevices and crannies. And they are fun to eat—they can be kind of grown up, topped with suavely bitter greens and strong sheepy cheese. Or you could go the little kid route with mild tomatoes and cream or butter and cheese. Either way, they are awesome.
Farfalle by hand
Begin with a structured, resilient flour-and-egg pasta dough (three large eggs and about 10.5 ounces of bread flour or a bread flour/semolina combination should do it. Whiz with a quarter teaspoon of salt in the food processor for a full two minutes, until it is one large stretchy and bouncy lump). Let it rest, covered, for at least twenty minutes.
full how-to after the jump
