Making farfalle

Name: Making farfalle
Ingredients: 500g/1lb strong pasta flour; 5 fresh, large free-range eggs; semolina flour for dusting

Not Too Tricky

About the recipe

I like to roll out the pasta for farfalle to about 1.5mm thick. Making the characteristic farfalle shape is very, very simple – it can be done with a knife or you can use one of those rolly, jagged cutters.

The Naked Chef, p47 & p78

Recipe From

The Naked Chef

By Jamie Oliver

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Ingredients

500g/1lb strong pasta flour

5 fresh, large free-range eggs

semolina flour for dusting

Method

Find the recipe!

For the full recipe, head to page 47 & 78 of The Naked Chef.

Tags

The Naked Chef Pasta

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