It is not difficult to make rainbow farfalle. There, I said it, my secret is out. I have been experimenting with pasta for a while now and these little pasta bows were made out of scraps of dough left over from my rainbow dough trials. If this is your first time making pasta from scratch I would suggest making a single-coloured dough first, just so you can get the hang of your pasta machine, and for that you simply cannot beat the taste of bog-standard plain-and-simple egg pasta.
I use two items which could be considered as specialist equipment to make these, a juicer and a pasta machine. It is possible, possible, to make these without either but please note that a) in the absence of a juicer the colours are unlikely to be as bright, and b) use a rolling pin, or even an empty wine bottle in lieu of a pasta machine and you will have incredibly achy arms and thicker than preferable pasta.
I have two preferred methods for making my stripes. The first results in one side only of your pasta being striped, the second is a double sided stripe, the former is easier to shape into farfalle, the latter a bit more flimsy.
first things first
- Choose which colours you want to work with from the rainbow dough and plain dough recipes. I have gone a little crazy and used seven different types of dough here, you can use far fewer and still get stunning results. Make one quantity of each stripe colour and double quantity of your base colour.
- Make sure your dough is covered at all times when not in use it dries out very very quickly.
- Dust lightly with flour when needed at any/all of the stages below to avoid the dough sticking.
lets get on with it
- Get a piece of your base colour dough, approximately 50g (no need to measure just guess). On a lightly floured surface roll it out to circa 0.5 cm thickness and half the width of your pasta machine lasagne slot.
- Roll through the lasagne slot on your pasta machine at the thickest setting twice. Fold both sides of the length into the centre, lightly roll with your rolling pin then put through the pasta machine again at the same setting.
- Decrease the thickness setting of your machine by one slot and put the dough through twice. Continue in this manner until your pasta is approximately 1.4mm thick, on my machine this is setting 5. Congratulations, you now have a piece of lasagne. Cover it with clingfilm (saran wrap) or a tea towel and put aside.
- Get a 50g piece of one of your stripe colours and carry out steps 1 to 3 above, then run it through the linguine cutter on your pasta machine. Cover straight away and put aside.
- Carry out step 4 for every stripe colour.
- Lay strips of your linguine over your base colour in whichever colour combination you like and trim off the excess. See diagram A. Lightly press the stripes into the lasagne with a rolling pin.
- Pass through the lasagne slot of your pasta machine once only at the last setting used. It should now look a little like diagram B.
- With a sharp knife cut into rectangles, I use pinking shears to make a zig-zag edge along the widths but this is completely optional. Diagrams C, D, E and F.
- Pinch the centres together to make little bow ties. You're all done!
- You can either cook straight away by immersing in boiling salted water for 1-2 minutes or dry on parchment paper for a day or two for use at a later date. These make great gifts if presented in a pretty jar.
- If you want double-sided stripes carry out steps 1-6 then fold the lasagne sheet in half, with the two plain sides pressed together, lightly roll out with a rolling pin then pass through your pasta machine once more. See diagram G.
Diagram G (you can see here where I didn't protect the accent colours enough from drying out, make sure they're always covered as they dry out super quick)