Fava Farfalle with Pinenuts and Tomato

Fava Farfalle with Pinenuts and Tomato

by Nick Saltmarsh May 20, 2017

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


  • 300g Fava Bean Flour
  • 100g Type 'OO' Flour
  • 4 large Eggs
  • 3 tbsp Extra Virgin Olive Oil
  • 1 large Garlic Clove, crushed
  • 2 small Shallots, thinly slcied
  • 350g Baby Plum Tomatoes, halved
  • Parmesan Rind (optional)
  • ½ tsp Dried Marjoram
  • 1 small Red Chilli (optional), deseeded and finely sliced
  • Small handful Basil, roughly torn
  • Salt and Pepper to sesason
  • 80g Pinenuts, not toasted
  • 80g Parmesan, grated


  1. Stir the fava bean flour and 00 flour together in a large bowl. Make a well in the centre of the flour and crack in the eggs. Using a fork blend the flour with the eggs and form a pliable dough.
  2. Place the dough onto a wooden surface and knead until smooth and elastic - this takes about 5 minutes by hand. Cover and set aside for 30 minutes at room temperature to rest.
  3. Take the ball of rested dough and flatten into a circular disk with your knuckles. Lightly flour the surface and roll the pasta out with a rolling pin to the thickness of a 5p piece.
  4. Using a pastry cutter or knife cut the dough into rectangles of approximately 3cm x 5cm. Place your index finger in the middle of the rectangle and pinch the sides together with your thumb and second finger, creating a beautiful delicate farfalle. I’m sure you will find a method of pinching the dough that you may prefer, just remember to chant the rhyme as you go!
  5. Place the farfalle on a drying rack or a tray that has been lightly dusted with polenta or semolina to prevent the pasta from sticking.
  6. Fry the sliced shallots in the olive oil (add more if required) in a shallow frying pan for 5 minutes.
  7. Add the garlic and stir, followed by the halved plum tomatoes, marjoram and half the basil, along with the parmesan rind and/or sliced chilli for extra flavour if desired. Season with salt and pepper. Cook for 10 minutes over a medium heat.
  8. Tumble in the raw pine-nuts and stir. Cook for an additional 5 minutes. Taste and season.
  9. Bring a large pan of water to the boil for the farfalle pasta. Once the water is boiling salt well. Remember ‘the pasta should be as salty as the Mediterranean sea‘ .Cook the farfalle for 2 minutes until al dente. Drain (reserving a ladle of pasta water) and tumble the farfalle into the frying pan. Toss with the remaining fresh basil and a little of the pasta water. Stir well.
  10. Serve immediately on a warmed plate with an additional grating of Parmesan.

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.

Nick Saltmarsh
Nick Saltmarsh


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