Just because the temperatures are warming up doesn’t mean that fresh pasta can’t be a part of your meal. This recipe uses egg dough which in addition to farfalle, you can also use it to make fettuccine, tortellini, ravioli, maltagliati, and more tender pasta shapes. Pairing the pasta with fresh vegetables, herbs, and seafood makes it the perfect primo to begin your summer meals!

The standard Italian equation for this type of pasta dough is 1 egg for every 100 grams (or roughly 3/4 cup) of flour, but it is truly just a base because different flours require different amounts of moisture in different temperatures, and eggs can vary in size. This dough should be smooth and supple. If it isn’t, add a little bit of water, a tablespoon at a time, until it is more pliable, and you can work with it.

Note that in Italy, flour is labeled by how finely-ground it is, and to what degree the bran and germ have been removed. There, flour is sold as 1, 0, or 00, with the latter being so highly refined that it almost feels like talcum powder. You can use heirloom grains such as einkorn, or even all-purpose flour with this recipe, if you prefer. The texture and taste of the pasta will vary depending on what you use, but it will still be delicious! (For example, einkorn flour makes a more substantial, resilient dough, while 00 and all-purpose flour make a more tender dough.)

This recipe is from Italian Recipes For Dummies by Amy Riolo.

PREP TIME: 50 MIN

COOK TIME: 15 MIN

YIELD: 4 SERVINGS

Ingredients

        *        1 recipe (roughly 1/2 pound) Basic Pasta Dough (refer to the recipe below)

        *        1 teaspoon sea salt

        *        1/4 cup butter

        *        1 small yellow onion, diced

        *        1/2 cup cream

        *        Handful of fresh parsley, finely chopped

        *        Black pepper, freshly ground, to taste

        *        4 ounces smoked salmon, cut into strips

        *        Zest of 1 lemon

Directions

1. Start with pasta dough that has rested for at least 20 minutes. Roll out pasta dough to a -inch thickness on a lightly floured surface using a rolling pin or use a pasta machine, if preferred.
2. Using a fluted-edge pastry wheel or a pizza cutter, cut the dough into 21/2-inch squares.
3. To shape the farfalle, pinch each square in the middle with your thumb and index finger so they look like little bowties. Place each finished bowtie on a floured baking sheet and continue with remainder of dough.
4. Bring a large pot of water to a boil, salt it, and add the farfalle. Cook for 2 minutes or until al dente (they should float to the top when done). Drain in a colander and shake away excess water.
5. Make the sauce by melting the butter in a large, wide, deep skillet over medium heat. Add the onion, stir well to coat with butter, and reduce heat to medium-low.
6. Sauté, stirring occasionally, until the onion is very soft and translucent, about 5 minutes. Add the cream and whisk to combine. Stir in the parsley, black pepper, and smoked salmon with a wooden spoon.
7. Allow to cook for 2 minutes and take off the heat. Combine the pasta and sauce.
8. Transfer to a serving platter, garnish with lemon zest, and serve immediately.

TIP:

Pair this dish with a bottle of Pignoletto Classico Superiore or similar. From Grechetto Gentile grapes, this wine offers subtle floral aromas underlined by a full, fresh sip.

Basic Pasta Dough

PREP TIME: 15 MIN

COOK TIME: 30 MIN RESTING TIME

YIELD: 4 SERVINGS (APPROXIMATELY 1/2 POUND)

Ingredients

        *        21/2 cups 00 (highly refined) flour or all-purpose flour, plus additional 1 cup for work surface

        *        4 jumbo eggs (10 ounces total)

        *        1 teaspoon salt

Directions

1. Place the flour in a mound on a clean, dry work surface. Make a hole in the center and break the eggs into the middle. Using a fork, carefully mix the eggs together and incorporate a little flour into the eggs at a time.
2. Add the salt and mix well by hand to form a solid dough.
3. Lightly flour the work surface and knead and fold the dough energetically until it forms a smooth ball; see Figure 9-1. Using your hands or a floured rolling pin, flatten out the dough to form a 10-inch diameter disk. Cover and set aside to rest for 20 minutes. Proceed making farfalle as in directions above.