How to make fresh plant based Farfalle

Learn how to make fresh, homemade farfalle pasta.

Follow along and I’ll show you the easy steps to create this classic Italian favorite without eggs or dairy.

Prep Time 30

Cook Time 4

Servings 5

1 food processor or portable pasta maker or pasta attachment for a standard mixer

*Peel 2 large beetroot chop into pieces and feed through a juicer.
* Combine the water and beet juice together.
* Warm the liquid until just warm.
* Place the two flours into a food processor turn on to combine the flours.
*With the motor running slowly pour 200g of the beet juice into the food processor. *Add the rest of the juice gradually, until the dough starts to come together and is sticky but not wet to touch. You may not need all the liquid.

* Turn the dough out onto a lightly floured surface using 00 flour.
* Knead the dough until it becomes silky smooth, about 10 minutes.
* Shape the dough into a ball and wrap tightly with plastic wrap.
* Set aside to rest for 15 - 20 minutes at room temperature.

*Divide the dough into 4 pieces. Take one piece at a time, keeping the rest covered.
*Roll it out thinly using a rolling pin or pasta machine, aim for about 1-2mm thickness
*Lightly flour the dough as you roll it to prevent sticking.

*Cut the rolled out dough into small rectangles approximately 2.5x4cm or 1-1.5 iches using a knife or fluted pasta cutter for decorative edges
*Gently pinch each rectangle in the center to form the bow shape.
*Use your thumb and index finger to press the center firmly so it holds its shape.
*Lay them out on a lightly floured tray (use semolina) or on a clean cloth to dry slightly.

*To cook, boil in salted water for 2-4 minutes (longer if they have dried a bit)
*Left over uncooked pasta I usually freeze on trays and store in zip lock bags in the freezer.

*Don’t skip the resting time—it makes the dough easier to roll.
*If the dough is too sticky, add a little flour while kneading.
*If the dough feels too dry or cracks while shaping, knead in a tiny bit of water.
*Try mixing spinach, beetroot, turmeric or tomato powder into the dough for a variation of colours and flavour.
I made a basil and pinenut pesto to have with the Farfalle garnished with steamed carrot, spinach and zuchinni.