Making Pesto Farfalle from scratch

By Razan Rousan

Young chefs: Hamzeh (10), Joanna (7) and Fares (2) ‘Arar,  Zaid (10) and Sanad (9) Muhaisen are super excited to join Chef Ala’a of Little Italy to cook tasty farfalle pasta from scratch!

Farfalle Pasta

Ingredients

200 g flour

2 white egg and 1 egg yolk

5 g salt

Directions

1. Shape the flour into a volcano shape

2. In the middle of the hole, add the eggs and a pinch of salt

3. Wisk and shake the eggs using a fork

4. Slowly add the flour around the edges of the volcano hole

5. Once  the dough become thick, knead it, adding flour into your hands until you’ve got a squishy stiff ball of dough

6. Wrap it with a plastic wrap and let it rest for 30 minutes

7. Divide the dough into two pieces and dust dough with some flour

8. Using a pasta machine, flatten the dough

9. Cut the pasta dough into straight rectangles using a pizza cutter

10. Pinch each rectangle from the middle with your thump and pointer as if you’re shaping a bowtie

11. Boil the pasta in salted water

12. Serve with pesto sauce and parmesan cheeses   

Pesto Sauce

Ingredients

200 g basil

20g pine nuts

40 ml olive oil

40g parmesan cheese

2 cloves garlic

Pinch of salt and pepper

Directions

Mix all the ingredients using a mortar and pestle set (traditional grinding tool). It’s that simple! And tastier!

Now let’s say loudly, “Mamma Mia!”

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