Egg Bowties, homemade fresh pasta. Perfect for creating delicious and genuine first courses, with only 2 ingredients: flour and eggs.

Making pasta at home, along with bread and pies, is one of the things I love most. It relaxes and completely satisfies me. It’s known that preparing fresh pasta requires time and patience, but there’s nothing better than a good plate of homemade pasta.

Bowties, in general, are one of the most loved shapes in my house, along with Tagliatelle and Maltagliati. Moreover, they are also simple to make. Although it seems complicated to make them, I assure you it’s easier done than said.

I always prepare a little extra, so I always have some supplies at home to feed my family who are always hungry.

But now let’s see together how to make the recipe for Egg Bowties. Prepare the ingredients so we can start.

And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.

Gabriella

Other homemade pasta recipes:

Difficulty: Easy
Cost: Very cheap
Rest time: 30 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian

Ingredients

1 1/2 cups flour (or equal weight of semolina)
2 eggs
1 tbsp water (warm if necessary)

Tools

To make the Egg Bowties recipe you need:

1 Stand Mixer
1 Pasta Machine
1 Work Surface
1 Pizza Cutter
1 Fluted Wheel Cutter

Preparation of the Egg Bowties

First, prepare the ingredients for the dough.

Arrange the flour in a well, crack the eggs in the center, one at a time. Begin to knead, first using a fork and then your hands (I love this step). Add the warm water (a little at a time) only if the dough is too hard and continue kneading.
Compact the dough into a ball shape, cover it with a cloth and let it rest for at least 30 minutes.
Place the flour and eggs in the stand mixer equipped with a K beater, and start kneading. As soon as the eggs are well incorporated, replace the K beater with the dough hook and continue working until you get a compact dough. If it seems too hard and crumbly, add a tablespoon of warm water.
Compact the dough into the classic ball shape, cover it with a cloth and let it rest for at least 30 minutes.
After the necessary time has passed, roll out the dough thinly with the rolling pin or with the help of the pasta machine (sheeter).
Take a piece of dough at a time, pass it through the sheeter with the slot at its maximum width. Pass it multiple times, then gradually reduce the thickness until you reach the desired one. Lay out the obtained sheets on the work surface lightly floured and spaced apart.
At this point, with the help of a smooth pasta cutter, cut strips about 1.5 inches (maximum 2 inches) wide. Then, with the fluted wheel cutter, cut rectangles about 0.75 inches (maximum 1 inch). Then, take a rectangle at a time, pinch the center of the rectangle between thumb and forefinger, creating 2 folds upwards and 1 downwards. It’s easier done than said.
Place the bowties on paper trays or on the work surface and let them rest for a few minutes, spaced apart.
Here are the Egg Bowties ready to be cooked. Enjoy your meal!
Until the next recipe.