Farfalle pasta homemade
An ideal cut of pasta for Sunday lunch.
Ingredients
- 1 kg of flour 00
- 300 mL of water
- 4 eggs
Directions
Place 1 kg of flour on a pastry board.
Add 4 eggs and knead, gradually pouring in 300 ml of water.
Roll out the dough.
Cut it into long strips and then into rectangles.
Pinch the centre to give the classic butterfly shape.
Cook in boiling water until they float to the surface.
