Pistachio & Lemon Zest Farfalle Pasta
This homemade farfalle pasta with pistachios and lemon zest is the perfect pasta dish to wow your guests and not to have any leftovers.
Equipment
- 1 pasta roller
- 1 Pizza Cutter
- 1 curvy pasta cutter
Ingredients
Homemade Pasta
- 1 cup semolina flour
- 1 cup 00 flour
- 3/4 cup water
- 1/8 tsp regular salt
Pasta "sauce"
- 1 cup shelled pistachios
- 2 lemons 2 for zest and 1/2 of one to juice
- 1 tsp sea salt
- 1 cup fresh Italian parsley
- 3 garlic cloves
- 1/2 red onion
- 1/2 cup bread crumbs
- 3 tbsp extra virgin olive oil
- 1 cup finely grated parmesan cheese
Instructions
Homemade Farfalle (Bowtie Pasta)
- Make the Dough: In a large bowl, combine both flours, a pinch of salt, and water. Mix until a rough dough forms. Let it rest for about 10 minutes—this helps the flour hydrate. After resting, knead the dough until smooth and elastic. Divide into four portions to make rolling easier.
- Roll It Out: Working with one piece at a time, feed the dough through your pasta roller, gradually thinning it until you reach setting 6. You’re aiming for a smooth, even sheet—not too thick, not too delicate.
- Cut the Shapes: Using a fluted pasta cutter (the curvy one), slice the dough into thin wavy strips. Then, with a straight-edge pizza cutter, cut those strips into small rectangles. Make sure the long sides of the rectangles are straight—these will form the “wings” of your bowties.
- Shape the Farfalle: Now for the fun part! Gently pinch each rectangle in the center with your fingers to form the classic butterfly or bowtie shape. Press firmly enough to hold the shape, but not so hard you tear the dough. Repeat with the rest of the pieces.
- Let Them Rest: Place your beautiful farfalle on a sheet of parchment paper to dry slightly while you prepare your sauce. They’ll firm up just enough to hold their shape when cooked.
The pasta "sauce"
- Prep the Flavor Boosters: Zest two lemons and finely chop a generous handful of fresh parsley. Set these aside—they’ll add brightness and color at the end.
- Crunch Time: Place the pistachios in a sandwich bag and give them a good bash with a meat tenderizer (or whatever heavy tool you’ve got handy) until they’re in small, chunky pieces. Toast the crushed pistachios in a dry pan with breadcrumbs until golden and fragrant. Set aside for later—they’ll be your crunchy topping and mix-in.
- Aromatic Base: Finely chop the garlic and onion. In a large frying pan over medium-low heat, warm 1 tablespoon of olive oil and sauté the garlic and onion until soft and just beginning to turn golden. This is your flavor base—low and slow is key.
- Cook the Farfalle: Bring a large pot of salted water to a boil. Add your homemade farfalle and cook for 6–7 minutes, or until perfectly al dente. Drain and get ready to bring it all together.
- Bring It All Together: Add the cooked farfalle straight into the pan with the sautéed garlic and onions. Toss to coat. Turn off the heat, then stir in the chopped parsley and lemon zest while the pasta is still warm to help release their aroma. Add in half of the toasted pistachio-breadcrumb mix and stir to combine.
- Final Touches: Squeeze in the juice of half a lemon, drizzle over the remaining olive oil, and toss with a generous handful of freshly grated Parmesan. Transfer to a serving dish and finish with the rest of the toasted pistachio and breadcrumb topping for an irresistible crunch.