Today I want to show you how to make Egg Bow Tie Pasta. I really enjoy making fresh pasta and bread at home. With three hearty eaters at my table every day, I often engage in these preparations. Both my mom and grandma frequently made fresh pasta, and I follow in their footsteps. Are you ready to make fresh Egg Bow Tie Pasta with me? You will only need two ingredients: flour and eggs. You’ll serve a first course that will leave everyone wanting more. I habitually use re-milled semolina of durum wheat, but another type of flour is also fine. For those intolerant to eggs, the bow ties can also be made with 50 ml of water for every 100 g of flour.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cuisine: Italian
- Energy 400.00 (Kcal)
- Carbohydrates 70.00 (g) of which sugars 1.00 (g)
- Proteins 16.70 (g)
- Fat 5.35 (g) of which saturated 1.98 (g)of which unsaturated 2.40 (g)
- Fibers 2.50 (g)
- Sodium 68.50 (mg)
Indicative values for a portion of 5 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Egg Bow Tie Pasta
- 2.33 cups re-milled semolina of durum wheat
- 3 eggs
What you need for Egg Bow Tie Pasta
- 1 Pastry board
- 1 Fluted pastry wheel
- 1 Pizza wheel
Preparation of Egg Bow Tie Pasta
Place the flour on the pastry board and create a well with your hands. Crack the eggs and add them to the flour.
Start kneading the flour with the eggs, first using a fork and then your hands.
Knead until you obtain a smooth and homogeneous dough, which should rest for 15 minutes under an inverted bowl.
Roll out the dough with a machine or, if not available, with a rolling pin.
I passed it at the second-to-last thickness of the rollers of my pasta machine, but if you want thicker or thinner pasta, just adjust the rollers’ spacing.
With a pizza cutter or a knife, trim the edges of the sheet and cut into strips. Now cut rectangles of about 0.6 x 1.2 inches, using the fluted pastry wheel, so that the zig-zag cut is on the shorter sides.
Take each piece of dough and fold it lengthwise, as shown in the demonstrative photo.
At this point, fold the parts brought down up towards the starting point.
Now, press well in the center to stick the pasta together and maintain the bow tie shape.
Place the pasta on a clean kitchen towel. When ready to cook, drop them into boiling salted water and wait a few minutes after it returns to a boil.
Drain the bow ties al dente and dress them as you prefer. Enjoy your meal!
Annamaria’s Tips
Also, you can read: Le Busiate Egg Tagliatelle Fresh Cavatelli al Cartoccio How to Make Garganelli
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