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!”
