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Large Two-Colored Butterflies

Farfallone di due Colore

Makes about 13 dozen

Bow-tie pasta is a favorite of children and is better known in Italian as farfalle (butterflies). Farfallone are large butterflies and are fun to make from scratch, although there are very good commercially prepared brands on the market.

In this recipe, two doughs are made, one plain, the other flavored with pureed beets, and the two doughs are thinned sandwiched together for tow-color butterflies. Use the dough to make other sizes of farfalle. Dried farfalle can be stored in an airtight jar for several months. Use small butterflies (farfalline) in soup, serve farfalle or farfallone in a creamy besciamella sauce, or make an easy timballo.


For the Plain Pasta

2 extra large eggs

1/8 teaspoon fine sea salt

1 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

6 tablespoons finely ground durum flour

For the Beet Pasta

2 extra large eggs

1/8 teaspoon fine sea salt

2 1/2 tablespoons pureed cooked beets (about 1 small)

2 to 2 1/2 cups King Arthur™ Unbleached, All-Purpose Flour

Large Two-Colored Butterflies


For making the plain pasta by hand, follow the directions for the "Pasta Fatta a Mano" recipe as seen in this Pasta Section. Knead the dough until it is smooth and no longer sticky. Place it under a bowl on a lightly floured surface and let it rest for 30 minutes.

To make the beet pasta, follow the directions for Pasta Fatta a Mano or for making the dough in a food processor, adding the pureed beets with the eggs. Divide each dough into four balls. Work with one piece of each color at a time; keep the rest covered. Flatten each piece of dough with a rolling pin. Thin the plain dough using a pasta machine set to the thinnest setting. Trim the sheet to 22 inches square. Likewise thin the beet dough and trim it to 22 inches square.

Place the sheet of beet dough on top of the plain dough and press down slightly with your hand to adhere the two together. Roll the dough on the thinnest setting to 32 inches. Cut the sheet crosswise in half to make two 16-inch-long sheets. Cut each half in half again lengthwise with a pastry wheel to form two strips. Cut eight 2-inch squares from each strip. Re-roll the scraps to form more farfallone.

Pinch each piece together in the center with your fingers to form the butterfly or bow-tie shape, then twist one side of the bow tie under fro the center so one half is plain-colored and the other is red. Place on a clean kitchen towel. Repeat with the remaining dough. Let the farfalle dry for 30 minutes before cooking or let them dry completely for several days and store in airtight containers.

Large Two-Colored Butterflies-Variation

Tomato paste or pureed spinach or cooked and pureed carrots can be used in place of the beets.

TIP: Place the thinned sandwiched sheet of dough over a 12- or 24-compartment ravioli form and roll over the dough with a rolling pin. Form into farfalle.

NOTE: To cook the beets, cut the stem off one small beet, leaving about 2 inches of it still attached. Wrap the beet in aluminum foil and bake in a preheated 350F oven until soft, about 25 to 30 minutes. Alternately, cook the beet in boiling water to cover or in the microwave. When cool enough to handle, peel away the skin and puree in a food processor or blender


  1. Laurel hopper's avatar

    Laurel hopper

    With a beet doughLooking for pasta stuffed with spinach ricotta cheese and prosciutto sautéed in sage butter

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