Fettuccine, a popular ribbon pasta in the U.S., is slightly narrower than tagliatelle and requires specific dough preparation for optimal texture. Chef Fabio Manfredi suggests a softer dough for easier rolling, recommending beginners to adjust the typical egg-to-flour ratio. After preparing the dough, it should be rested before slicing, and cooked for a brief time in boiling water. On the other hand, farfalle, the bow-tie shaped pasta, is surprisingly simple to shape by hand using basic kitchen tools, encouraging more home cooks to try making it themselves.
"Softer dough is easier to roll," he explains. "Traditionally, the ratio is 1 egg per 100 grams of flour, but beginners can add a little extra egg (around 60 grams per 100 grams flour) to make rolling easier."
If you've eaten the bow-tie pasta known as farfalle, you may assume that this shape is far too difficult to try making by hand, but it is surprisingly simple.
Once you have sliced your pasta into long thin ribbons, cook it in boiling water for 3-4 minutes. Mix it thoroughly with your sauce, then serve with a few torn basil leaves on top to contrast the creamy Alfredo sauce.
Assuming you own a rolling pin and a pizza cutter - though a knife can be used instead - then you can make pretty little pasta bows without too much effort.
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