How to Make Gabe's Farfalle Pasta

From the creator

Learning to make pasta from an Italian 👏 (Thanks for the lesson, Gabriele Bertaccini!) Get the recipe 👇 Homemade Farfalle al Pomodoro Recipe courtesy of Gabriele Bertaccini Level: Intermediate Total: 3 hr (includes drying time) Active: 1 hr Yield: 6 to 8 servings (makes 1 pound pasta) Ingredients 3 1/2 cups 00 flour, plus more for dusting 6 large eggs 1/4 cup olive oil 3 cloves garlic, smashed One 28-ounce can peeled whole tomatoes Pinch red pepper flakes 8 large basil leaves, plus more for serving 1 1/2 teaspoons sugar Kosher salt and freshly ground black pepper 1/4 cup freshly grated Parmesan (about 1 ounce), plus more for serving Directions Special equipment: a pasta machine; optional, a fluted pasta cutter wheel Mound the flour on a clean work surface. Hollow out the center to make a deep well with steep sides. Crack the eggs into a medium bowl, then carefully pour them into the well. Gently whisk the eggs with a fork. Gradually start incorporating the flour by pulling it from the sides of the well and whisking with the fork. As you incorporate more flour, the dough will start to take shape. This should take about 5 minutes total and the dough will look scraggly but combined. Use a bench scraper or your hands to continue working the dough until it comes together. If the dough feels too dry, add 1 teaspoon water and continue to knead. If the dough feels too wet, add 1 tablespoon flour and continue to knead. Continue kneading the dough until it becomes smooth and ela

Published 2025-09-07 · Watch on YouTube ↗
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