Homemade Farfalle al Pomodoro Fresco e Basilico Recipe - Handmade Fresh Bow Tie Pasta with Fresh Tomato, Basil & Parmigiano Reggiano

1 day ago
6 min read

Handmade Fresh Bow Tie Pasta with Fresh Tomato, Basil & Parmigiano Reggiano

Story of the Dish

There are dishes that prove Italian cooking does not need complexity to be extraordinary.

Farfalle al Pomodoro Fresco e Basilico is one of them.

For this recipe, however, we are taking the dish back to its most artisanal form: the farfalle are made completely by hand from fresh egg pasta dough.

The dough is rolled into a thin sheet, cut into small rectangles, and each individual piece is pinched in the center to create the characteristic butterfly shape.

The sauce is equally important.

This is not a heavy tomato sauce and it is not a long-cooked marinara. We use ripe fresh tomatoes, extra-virgin olive oil, garlic, and fresh basil, cooking them only long enough for the tomatoes to release their juices while preserving their natural sweetness and freshness.

The handmade farfalle are removed from the water while still al dente and finished directly in the pan with the tomatoes and a little pasta water.

That final risottatura creates the sauce.

The result should taste like summer in Italy: fresh tomato, basil, excellent olive oil, Parmigiano, and freshly made pasta.

Recipe Information

Serves: 4Prep Time: 50 minutesResting Time: 30 minutesCooking Time: 20 minutes

Ingredients

For the Handmade Farfalle

2 cups Italian “00” flour, plus more for dusting

3 large eggs

1 large egg yolk

1 tsp extra-virgin olive oil

For the Fresh Tomato Sauce

1½ lb ripe cherry, grape, or small Roma tomatoes

3 tbsp extra-virgin olive oil

2 garlic cloves, lightly crushed

10–12 fresh basil leaves

½ tsp kosher salt, plus more as needed

Freshly ground black pepper, to taste

½ cup reserved pasta water, as needed

½ cup freshly grated Parmigiano Reggiano

Extra-virgin olive oil, for finishing

Preparation

1. Make the Fresh Pasta Dough

Place the flour on a clean wooden work surface and form a wide well in the center.

Add the whole eggs and egg yolk into the well.

Add the teaspoon of extra-virgin olive oil.

Using a fork, beat the eggs while gradually incorporating flour from the inside walls of the well.

Once the mixture becomes too thick to work with the fork, begin kneading with your hands.

Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and silky.

The finished dough should feel firm but supple and should spring back slightly when pressed with your finger.

Wrap tightly and allow it to rest at room temperature for 30 minutes.

Do not skip the resting period. It relaxes the gluten and makes the dough considerably easier to roll.

2. Roll the Pasta

Divide the rested dough into four pieces.

Keep the pieces you are not using covered so they don't dry out.

Flatten one portion and pass it through a pasta machine at the widest setting.

Fold it into thirds and pass it through again.

Repeat this process several times until the sheet becomes smooth and uniform.

Then gradually reduce the thickness setting, passing the pasta through once at each setting.

For farfalle, the sheet should be thin but not paper-thin.

You need enough structure for the center pinch to hold during cooking.

If rolling by hand, use a long rolling pin and work the dough until you can faintly see the shadow of your hand through the sheet.

3. Cut the Handmade Farfalle

Place the pasta sheet on a lightly floured wooden surface.

Using a fluted pasta wheel, cut the sheet into rectangles approximately 1½ × 2 inches.

For the traditional appearance, use the fluted cutter for the short sides and a straight knife or wheel for the longer sides.

Now form each farfalla individually.

Place your index finger lightly in the center of the rectangle.

Using your thumb and index finger from the opposite hand, bring the center of the two long edges together.

Pinch firmly in the center.

You should create three small folds where the pasta meets.

That center pinch is what gives handmade farfalle their characteristic butterfly shape.

Place each finished farfalla on a lightly floured tray.

Continue until all the dough has been shaped.

Allow the pasta to dry for approximately 15–20 minutes while you prepare the tomatoes.

4. Prepare the Fresh Tomatoes

Cut the cherry or grape tomatoes in half.

If using Roma tomatoes, cut a shallow X in the bottom, blanch them in boiling water for approximately 30 seconds, transfer them to ice water, remove the skins, and roughly dice the flesh.

Heat 3 tablespoons extra-virgin olive oil in a wide sauté pan over medium-low heat.

Add the lightly crushed garlic.

Allow it to gently perfume the oil for approximately 1–2 minutes.

Do not brown the garlic.

Add the fresh tomatoes and salt.

Increase the heat slightly and cook for approximately 5–7 minutes.

Some tomatoes should collapse and release their juices while others should remain partially intact.

This distinction is important.

We are making pomodoro fresco, not a long-cooked tomato sauce.

Tear several basil leaves by hand and add them toward the end.

Remove the garlic if desired.

5. Cook the Handmade Farfalle

Bring a large pot of water to a rolling boil and season generously with salt.

Fresh handmade farfalle cook very quickly.

Add the pasta and cook for approximately 2–3 minutes, depending on its thickness and how long it has been drying.

Taste it.

The pasta should be tender but still have a delicate bite.

Before draining, reserve at least 1 cup of pasta water.

6. Finish the Pasta in the Sauce

Transfer the farfalle directly from the cooking water into the pan containing the fresh tomatoes.

Do not completely drain them.

That little bit of water carried into the pan is useful.

Increase the heat to medium.

Add approximately ¼ cup pasta water and gently toss the farfalle through the tomatoes for 1–2 minutes.

This is where the pasta and sauce become one dish.

The starch from the fresh pasta combines with the tomato juices and extra-virgin olive oil, producing a naturally glossy sauce.

If necessary, add another tablespoon or two of pasta water.

The sauce should coat the farfalle, not drown them.

Turn off the heat.

Add several freshly torn basil leaves and a small handful of Parmigiano Reggiano.

Toss gently.

Chef Tips

Use Truly Ripe Tomatoes

This recipe depends on the tomatoes.

If they don't smell like tomatoes before you cut them, they will not magically develop flavor in the pan.

During summer, use the ripest tomatoes you can find.

Don't Overcook the Tomato

The difference between pomodoro fresco and ordinary tomato sauce is freshness.

Five to seven minutes is generally enough.

I want to see pieces of tomato on the plate and taste their natural sweetness.

Pinch the Farfalle Hard

The most common problem with homemade farfalle is that they open during cooking.

When shaping them, pinch the center firmly enough that the layers of fresh dough actually adhere to one another.

Don't Flour Them Excessively

Too much flour on the surface prevents the center of the farfalle from sealing.

Use only enough flour to prevent sticking.

Finish the Pasta in the Pan

Never cook beautiful handmade pasta and then simply pour tomato sauce over it.

Remove the farfalle slightly early and finish them with the tomatoes, olive oil, and pasta water.

That final minute or two in the pan is what brings the entire dish together.

Serving and Presentation

Spoon the farfalle into the center of a warm shallow bowl.

Make sure several pieces of fresh tomato remain visible between the handmade pasta.

Finish with:

Fresh basil

Finely grated Parmigiano Reggiano

A few drops of excellent extra-virgin olive oil

Freshly ground black pepper

Keep the presentation clean.

The handmade butterfly shape of the pasta and the brilliant red tomatoes should be the stars of the plate.

Wine Pairing

Vermentino di Sardegna

For a fresh tomato-and-basil pasta, I want a wine with brightness, minerality, and enough acidity to work with the natural acidity of the tomatoes.

A chilled Vermentino di Sardegna is an excellent choice.

Its citrus notes, Mediterranean character, subtle salinity, and freshness complement the basil and tomato without overpowering the delicate handmade pasta.

Serve at approximately 46–50°F.

Chef Gianluca