Egg-Free Green Farfalle
This egg-free fresh pasta recipe is ideal for vegans. Makes an interesting pasta dish.
Equipment
- Blender / Liquidiser
- Free-standing mixer with dough hook attachment
- Pasta Machine
- Pizza Cutter
Ingredients
- 300 grams '00' Flour
- 100 grams Semolina
- 1 Handful Rucola
- 2 tbsp Olive Oil (extra virgin)
- 100 ml Water
- 1 Tsp Salt
Instructions
- Blanche the rucola in boiling water for 1 to 2 minutes and immediately transfer to an ice bath. The ice bath helps preserve the bright green colour of the rucola.
- Drain the blanched rucola and liquidise in the blender with the water prepared for the pasta.It is very important to properly dry the blanched rucola. The more moisture you retain can impact negatively the hydration of the pasta dough.
- In a free standing mixed start mixing the flour, semolina, salt and olive oil.
- Start pouring in the rucola and water mixture.
- Let the dough hook kneed the dough for around 5 to 10 minutes until you have a smooth dough. It is important that the dough is not sticky. If this is the case then you have excess moisture which needs to be compensated with some more flour. This can also be corrected in the following steps when opening the pasta sheets.
- Chill the dough in a fridge for at least 30 minutes to 1 hour.
- Once the dough has chilled use the pasta machine to open into thin pasta sheets. On our pasta machine, we would open the pasta up to the number 7 setting.
- To shape the farfalle all you need to do is use the pizza cutter and cut the pasta sheet in half throughout the length. Then cut at an opposite angle in 2 inch intervals.
- After separating the little rectangles cut in the pasta sheet, just pinch the centre of the longer edges to shape the bow. Important to press firmly the centre so the pasta bow does not lose its shape once you boil it.
- Dust the farfalle with semolina and leave to dry on the table for 10 to 15 minutes.
- You can boil immediately or transfer to a tray with a metal spatula and freeze.
Notes
In the recipe above we used the local rucola which is crisp and peppery. You can use other green leaves like spinach or basil.
Also you can decide to make different shapes with the pasta dough recipe above. We actually use the same recipe to make our own tagliatelle for example.