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| When pasta-maker extraordinaire Carmela Sereno Hayes of Carmela's Kitchen started experimenting with our pulse and quinoa flours to make pasta we were excited to see what she would come up with. She hasn't disappointed! This light but flavoursome dish of fava farfalle makes a perfect late spring lunch and is a great introduction to making pasta from scratch. |
Fava Bean Flour makes superb fresh or dried pasta, either on its own or blended with a wheat flour to provide a little gluten and make it easier to work. Here Carmela uses it to make farfalle from scratch, serving them with a simple and delicious tomato and pinenut sauce.
Carmela describes her approach and how farfalle make a great first pasta shape for the novice pasta-maker:
"A beautiful shape with many names, farfalle are also known as butterflies, bows and angel wings - all delicious regardless of the name! Farfalle are a great shape to make and relatively easy to master if you are new to pasta making. The rhyme I always sing quietly when I teach students how to make this shape is ‘Finger in the middle, one at each end and pinch it together’. Starting off with a small rectangle the results and possibilities are truly endless. As a standard I would normally use type '00; flour on it’s own when I make farfalle , but here I am using a combination of two flours, mixing 'OO' flour with Hodmedod's Fava Bean Flour."
Carmela’s tip: The farfalle can be dried on trays dusted with polenta or semolina for 48 hours. Once dried through, store in an airtight jar and use within 9 months.
Preparation time: 1 hour (including 30 minutes resting)
Cooking time: 15 minutes
Serves 4
Ingredients
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Method
Recipe and photo by Carmela Sereno Hayes of Carmela's Kitchen. Look out for her new book, "A Passion for Pasta", published on 2nd May 2017. |
Recipe and photo by Carmela Sereno Hayes of Carmela's Kitchen. Look out for her new book, "A Passion for Pasta", published on 2nd May 2017.
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