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Homemade pasta farfalle in cream sauce

Homemade Farfalle in Creamy Mushroom Sauce

Farfalle have a signature texture — slightly firm in the middle, soft and delicate at the edges. This homemade pasta can be served as a side or as a main, with sauce or gravy.

Marina

Recipe author

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Composition / ingredients

Servings:

Flour

100

Egg

Salt

0.5

Lemon juice

0.5

Button mushrooms

Onion

Cream

Hard cheese

Vegetable oil

Fresh herbs

Dry spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 8 g

Fats 36 % 13 g

Carbohydrates 42 % 15 g

217 kcal

GI: 13 / 0 / 87

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Put the sifted flour in a bowl, add the egg, salt, and lemon juice to the center, and knead a stiff dough. Wrap the finished dough in plastic wrap and refrigerate for 20 minutes.
Step 3:

Slice the cleaned mushrooms, dice the onion, finely chop the herbs, and grate the cheese on the fine side of a box grater.
Step 4:

Lightly flour your work surface and divide the dough into 2 pieces to make it easier to handle. Roll one piece out into a thin sheet. Using a fluted pastry cutter, cut small rectangles, then pinch each one in the center with your fingers to form little bows. Let the shaped pasta dry a bit.
Step 5:

Bring a pot of water to a boil. Drop in the pasta and cook it until al dente.
Step 6:

Heat the vegetable oil in a skillet, add the onion, and cook until golden. Add the mushrooms and sauté, then pour in the cream, sprinkle in some of the grated cheese and the spices, and simmer the sauce over low heat until it's done.
Step 7:

Arrange the cooked farfalle on a plate, spoon the mushrooms and sauce into the center, top with fresh herbs and cheese, and serve. Enjoy!

You can tint homemade farfalle different colors by working natural colorings into the dough (spinach, beet, carrot, and so on). Kids love the shape, and the colors give the pasta a fun, original look.