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White Whole Wheat Farfalle

Serves 4 to 6


For The Pasta

2 large eggs

1/8 teaspoon salt

1 teaspoon Filippo Berio olive oil

1 cup plus 2 tablespoons King Arthur white whole wheat flour

For the Sauce

3 tablespoons Filippo Berio olive oil

2 garlic cloves minced

2 cups quartered cherry tomatoes

Juice of one lemon

1/3 pound feta cheese, crumbled

Salt to taste

Grinding black pepper

1 cup cooked string beans, cut into thirds

1/4 cup minced fresh mint


For The Pasta
Break the eggs in food processor, add the salt and oil and whirl to combine. Add 1 cup of the flour and process; if the dough seems sticky and does not form a ball around the blade, add more flour a tablespoon at a time until you have a ball of dough that is soft but not sticky. Gather the dough into a ball and place it on a work surface and cover it with a bowl. Let rest 30 minutes.

Divide the dough in half and work with one half at a time. Keep the rest covered. Flatten the dough with a rolling pin then run it through a pasta machine on the 2, 4 and 6 settings. Cut the sheet of dough into 1 inch squares and use your fingers to pinch the dough together to form the classic farfalle or butterfly shape. As you make them place them on a towel-lined tray.

For the Sauce
Heat the olive oil over medium heat in 3 quart saucepan and add the garlic. Cook until the garlic is fragrant and lightly browned.  Add the tomatoes and lemon juice and cook for about 4 minutes, stirring once or twice. Add the cheese and continue to stir until the cheese begins to melt. Add salt and pepper to taste. Stir in the string beans. Cover slightly and keep warm.

Cook the farfalle in 4 quarts of rapidly boiling water to which 1 tablespoon of salt has been added. Cook until the farfalle are al dente. Drain, reserve 1/4 cup of the cooking water and add the farfalle and water to the sauce. Re-heat everything slowly until well combined. Stir in the mint and serve hot.

This recipe is featured on show 2218 – Cooking School for Everyone / La Scuola di Cucina Per Tutti.


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