The ritual of preparing homemade pasta usually transforms any lunch into a special occasion. Farfalle, or little bows, make even the simplest noon memorable: the soft dough between the hands, the precise cut, the satisfaction of seeing how each bow takes its own shape and the expectation of sharing at the table. Repeating that simple gesture, inherited from generations, re-signifies everyday Argentine cuisine and connects with childhood.
In Argentina, farfalle or moñitos appear when looking to renew the weekly menu with easy, delicious pasta that everyone likes. Its fun shape is a classic at family tables, children’s parties and impromptu gatherings.
They are accompanied with light sauces, butter and cheese or a touch of olive and fresh herbs. They are a great option for those who want to start making homemade pasta, since they do not require complex machines or techniques.
Homemade farfalle are a flour and egg paste, cut into rectangles and pinched in the center to form the classic bow. The dough is stretched thin, cut and assembled by hand, without the need for a machine. The result is a firm pasta, with a good bite and ready to receive any sauce: from a quick tuco to butter with cheese.
- Total time: 55 minutes
- Preparation: 35 minutes
- Cooking: 20 minutes
- 300 g of 0000 flour
- 3 large eggs
- 1 pinch of fine salt
- 1 tablespoon sunflower oil (optional)
- Extra flour for the allowance
- Water, necessary amount (only if the dough requires it)
- Arrange the flour on the counter in the shape of a crown. Place the eggs in the center and add the salt and oil.
- With a fork, integrate the ingredients from the center to the edges, incorporating the flour little by little until you obtain a dough.
- Knead for 10 minutes until you achieve a smooth and elastic dough. If the dough feels dry, add just a little water.
- Cover with a towel and let it rest. 15 minutes to relax (this makes it easier to stretch the dough).
- Stretch the dough with a rolling pin until it is very thin, about 2 mm thick. Sprinkle with flour to prevent sticking.
- Cut strips 2 cm wide and then rectangles of 4cm long.
- Pinch each rectangle right in the center, pressing well to form the “bow.” It is advisable to press firmly so that it maintains its shape during cooking.
- Arrange the bows on a lightly floured plate and let them dry for 10 minutes.
- Boil plenty of water with salt. Cook the farfalle in batches, for 4 to 6 minutes, until they rise to the surface and are al dente.
- Strain and serve immediately with the chosen sauce, butter and cheese, or a splash of olive oil.
- Key technical tips:
- The dough must be soft, not hard.
- Pinch the center well is essential so that they do not fall apart when boiling.
- Avoid overcooking to maintain texture.
- If desired, you can add 1 tablespoon cooked spinach and squeezed into the dough to give it color and flavor.
Yields approx. 4 generous servings.
- Calories: 285
- Fats: 4.5 gr
- Carbohydrates: 49 gr
- Proteins: 11 gr
It should be noted that these are estimatesand the precise nutritional values depend on the specific ingredients used in preparation and the amounts in each serving.
The raw dough, well wrapped in film, Stores in the refrigerator for up to 2 days. The formed buns can be frozen raw on a plate and then stored in an airtight bag for up to 1 month. Once cooked, they last up to 3 days in the refrigerator in an airtight container.
