Four Ingredient Bow Tie Pasta

Ingredients for dough:

• 3 1/3 cup all purpose flour
• 4 eggs

Instructions for dough: 

1. Pour all the flour onto you counter and make a well in the middle
2. Crack all four of your eggs into your well and whisk together with a fork
3. Push the sides of your well onto your eggs and mix
4. Knead the dough for about 10 minutes (until soft)
5. Let sit out for 30 minute before formed into shells

Instructions for bow tie shells:

1. Roll your dough out on a floured counter top
2. Cut the dough into 1 in high and x 1/2 in width (use a pizza cutter or bench scraper)
3. Pinch the middle of your rectangle with the longer ends facing up and down, then fold the flaps back
4. Place in the freezer over night before you cook it

Instructions for cooking the bow ties:

1. Bring a pot of water to a boil and then add in some salt and you bow ties shells
2. Cook over medium heat until noodles are soft
3. Add to sauce (keep 25 ml of pasta water)

Ingredients for sauce:

• 250 ml heavy cream
• 125 ml parmesan cheese
• salt to taste

Instructions for sauce:

1. Warm your cream up but don’t let it boil (over medium heat)
2. Take your pan off the heat and whisk in your parmesan until you have a smooth sauce
3. Add salt until liking
4. Add 25 ml of pasta water and shake in the pasta shells to cover with sauce

History about the dish:

I wanted to make this dish because I remembered my grandmother making Farfalle (bow tie pasta) when I was a kid, but I couldn’t say the proper name, so I just referred to them as bow ties. My grandmother attempted to teach me the name, but I was never successful until I was older. So I thought this would be a fitting dish to make in remembrance of learning the types of pasta with my grandma.