HOMEMADE FARFALLE PASTA DOUGH WITH EGG YOLKS – FIRM & PERFECT FOR BOWTIE PASTA

This pasta dough, enriched with egg yolks and durum flour, creates a firm texture ideal for farfalle (bowtie) pasta. The dough holds shape well during cooking, preventing the delicate bowtie edges from collapsing—unlike softer traditional doughs better suited for long pastas like tagliatelle or fettuccine.

Making pasta by hand is said to be therapeutic, and with farfalle, you gain the added benefit of portion control: the intricate shapes make you savor each bite and naturally consume less pasta per meal—meaning fewer calories but greater satisfaction.

🕒 Prep Time: 20 minutes + 1-hour resting

🍽️ Servings: 2

Ingredients

100 g all-purpose flour (type 550 or BL55)
100 g durum wheat flour
120 g egg yolks (from 7-8 large eggs)
15 ml water
½ tsp salt

Instructions

Mix the flours in a large bowl or on a clean work surface. Create a well in the center.
Beat the egg yolks until smooth and pour them into the well.
In the bowl used for beating yolks, dissolve salt in water, then pour it over the flour.
Using your hands, gradually draw flour from the edges into the yolks, incorporating it gently. Continue until yolks absorb most flour, then knead the dough. It will initially be crumbly—that’s normal.
Knead until the dough becomes smooth, firm, and shiny. This dough is quite stiff and not sticky.
Tip: Knead by hand for about 15 minutes, or use a food processor (5 minutes) or bread machine kneading program (~13 minutes) followed by hand kneading.
Wrap dough in plastic wrap and let rest for 1 hour at room temperature.
You can refrigerate for up to 1 day, but bring to room temperature before shaping.
Divide dough into 3 equal pieces.
Using a pasta machine with a flat roller (or lasagna setting), roll each piece starting at the widest setting. Pass dough through twice at each of the first three thickness settings.
Then continue rolling through thinner settings (levels 7 or 8), one pass each, until sheets are thin and even.
Cut each sheet lengthwise into 2-3 cm wide strips, then cut crosswise every 5-6 cm to form rectangles.
Shape each rectangle into farfalle by pinching the center to create a bowtie shape.
Place shaped farfalle on a floured tray, then transfer to clean towels to dry until firm (overnight is best). In hot weather, use a fan to speed drying.
Cook fresh farfalle in boiling salted water for approximately 5 minutes until al dente.

💡 Tips

Using durum flour and egg yolks makes dough firmer and less prone to collapsing during cooking.
Kneading well is key to developing gluten and smooth texture.
Dry shaped pasta completely before cooking for best results.
Portion control comes naturally with farfalle’s intricate shape.

🎉 Perfect For

Homemade farfalle and bowtie pasta dishes
Recipes requiring firm pasta shapes
Pasta making enthusiasts and therapeutic cooking

📝 Final Thoughts

This firm egg-yolk pasta dough is specially designed for farfalle, giving you perfectly shaped, tender, and resilient pasta. The hands-on process offers a satisfying cooking experience and a delicious result that elevates any pasta meal.