Farfalle with Rye Flour

farfalle pasta scattered on a chopping board

Farfalle with Rye Flour

This bitey, chewy, tasty dough uses the classic 1 egg to 100g flour ratio, but with a bit of rye thrown in for a depth of flavour. Made into delicate farfalle, it pairs perfectly with both light and hearty sauces.

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Prep Time: 40

Resting Time: 30

Total Time: 1 10

Course: Main Course

Cuisine: Italian

Keyword: durum semolina, Eggs, farfalle, Pasta, rye, semolina

Servings:

Calories: 423kcal

Equipment

Pasta roller and cutter (if not using a rolling pin and knife)
Pastry/pasta cutting wheel
Air tight container for resting

Ingredients

200 g 00 flour
50 g durum semolina flour
50 g rye flour
3 eggs
1/2 tsp salt
1/2 tsp of olive oil

Instructions

Mix the flours and the salt together, and form into a well on a large flat surface. You can also use a large bowl, just make sure that you have enough room to knead.
To the well, add the oil and eggs. To easily separate the yolk, crack the egg in half and then pass the yolk back and forth between the shell halves, allowing the white to fall away.
Use a fork or your hand to gradually incorporate the dry ingredients into the wet, in the centre of the well. If you've formed a ball of dough but it still feels sticky, gradually add flour (no more than a tablespoon at a time).
Once the dough can be handled without sticking to your fingers or the work surface, begin kneading. You may have to keep adding some flour if it you notice it getting sticky during kneading.
To knead, put your weight down and forwards into the dough using the heel of your hand. You are trying to roll it forwards and fold it over at the same time, so the motion is down, forwards, and then up at the end of the push. Fold the flattened dough back towards you and over itself as you repeat. You want 10 minutes of hard kneading to really develop the gluten.
After 10 minutes, if you've balanced your moisture correctly you should be left with a smooth, shiny ball of dough that requires no additional flouring. Don't give up in the first few minutes when it seems like a lot of work for not much progress - it gets easier.
Store it in a freezer bag or similar to rest at room temperature for 30 minutes. Keep it out of direct sunlight or heat, as they will cause the dough to sweat.
Cut your dough into four pieces, and roll it out. If you're using a machine, you'll want to go to around 7 (a little thinner than I usually would go, as the pinch in the middle of the farfalle will already be quite thick). I recommend cutting to lengths of around 30cm for ease of working. If you're using a rolling pin, cut the sheets to whichever width you like; I prefer to work at around 14cm (by 30cm).
Arrange your sheets on a floured surface, and then use a fluted pasta cutting wheel to cut small rectangles of about one thumb width wide by two finger widths long.
To form the pasta, make three pinches, similar to pleating, in the centre. First pinch is from one side to about a third of the way in, then the same on the other side, before drawing those two pleats together firmly in the centre. Give it a good squeeze to seal.
Transfer to baking paper lined trays, and refrigerate uncovered. They'll keep for up to a week in the fridge, and will gain a great bit of chewiness as they dry out.
To cook, as always, use plenty of water. Be sure to bite or cut across the middle of the pasta (at its thickest) when checking whether it's cooked. And if you're after the perfect dish to pair it with, try our white bean and chorizo sauce!

Nutrition

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