How To Make Fresh Plant Based FarFalle

Learn how to make fresh, homemade farfalle pasta.

Follow along and I’ll show you the easy steps to create this classic Italian favorite without eggs or dairy.

It all starts with a simple dough made from just four ingredients: flour, semolina, vegetable juice and water.

Once the dough has rested, it's rolled out and cut into small rectangles.

Each piece is then pinched in the center to form that signature bow-tie shape.

From there, all that’s left is to cook it and enjoy!

Fresh, homemade vegan pasta is incredibly tender and satisfying—it practically melts in your mouth.

Add different pureed vegetables or juices to make colourful and flavourful farfelle.

This recipe was made with fresh organic beetroot juice.

EQUIPMENT

Food processor, portable pasta maker or pasta roller and fettuccine cutter attachments for stand mixer/kitchen aid or other standard mixer. Or you can use a rolling pin.

INGREDIENTS FOR PASTA DOUGH

250g or 1 1/2 cups semolina flour

250g or 1 2/3 cups type 00 flour

150ml beetroot juice

100ml spring water

MAKE THE DOUGH

*Peel 2 large beetroot chop into pieces and feed through a juicer.

* Combine the water and beet juice together.

* Warm the liquid until just warm.

* Place the two flours into a food processor turn on to combine the flours.

*With the motor running slowly pour 200g of the beet juice into the food processor. *Add the rest of the juice gradually, until the dough starts to come together and is sticky but not wet to touch. You may not need all the liquid.

KNEAD THE DOUGH

* Turn the dough out onto a lightly floured surface using 00 flour.

* Knead the dough until it becomes silky smooth, about 10 minutes.

* Shape the dough into a ball and wrap tightly with plastic wrap.

* Set aside to rest for 15 - 20 minutes at room temperature.

ROLL THE DOUGH

*Divide the dough into 4 pieces. Take one piece at a time, keeping the rest covered.

*Roll it out thinly using a rolling pin or pasta machine, aim for about 1-2mm thickness.

*Lightly flour the dough as you roll it to prevent sticking.

CUT AND SHAPE THE FARFALLE

*Cut the rolled out dough into small rectangles approximately 2.5x4cm or 1-1.5 iches using a knife or fluted pasta cutter for decorative edges.

*Gently pinch each rectangle in the center to form the bow shape.

*Use your thumb and index finger to press the center firmly so it holds its shape.

*Lay them out on a lightly floured tray (use semolina) or on a clean cloth to dry slightly.

COOK OR STORE

*To cook, boil in salted water for 2-4 minutes (longer if they have dried a bit)

*Left over uncooked pasta I usually freeze on trays and store in zip lock bags in the freezer.

TIPS

*Don’t skip the resting time—it makes the dough easier to roll.

*If the dough is too sticky, add a little flour while kneading.

*If the dough feels too dry or cracks while shaping, knead in a tiny bit of water.

*Try mixing spinach, beetroot, turmeric or tomato powder into the dough for a variation of colours and flavour.

I made a basil and pinenut pesto to have with the Farfalle garnished with steamed carrot, spinach and zuchinni.

INGREDIENTS FOR BASIL PINE PESTO

3 medium size garlic peeled

1 cup basil leaves (tightly packed)

1 cup Italian parsley leaves (tightly packed)

3 tablespoon lemon juice

1/2 cup pine nuts * (see note)

1/2 teaspoon salt or to taste

1/4 - 1/2 cup extra virgin olive oil

METHOD

(use food processor or mortar and pestle)

* Place first six ingredients in a food processor and pulse a few times to break down ingredients.

* With the motor running slowly pour in olive oil until well combined and creamy.

* Adjust seasoning if needed, set aside in an airtight container.

* Note: use macadamia, walnut, cashew, pistachio or almond in place of pine nuts.

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