Homemade farfalle pasta in cream sauce

The feature of farfalle is that they are a little harder in the middle, and soft and tender at the edges. Homemade pasta can be served as a side dish or as a separate dish. With sauce or gravy.

Marina

Recipe author

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Composition / ingredients

Servings:

For dough::

Flour

100

Eggs

Salt

0.5

Lemon juice

0.5

For sauce::

Champignons

Onion

Cream

Hard cheese

Vegetable oil

Greenery

to taste

Spices dry

to taste

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

Step-by-step cooking

Cooking time: 1 h

Step 1:
Preparing the necessary products.
Step 2:
Pour the sifted flour into a bowl, pour the egg, salt, lemon juice into the center and knead the steep dough. I wrap the finished dough in plastic wrap and put it in the refrigerator for 20 minutes.
Step 3:
I cut the peeled mushrooms into slices, diced onions, finely chop the greens, grate the cheese on a fine grater.
Step 4:
Lightly sprinkle the work surface with flour, divide the dough into 2 parts for convenience. I roll out one part of the dough into a thin layer. I form small rectangles on the dough with a curly knife, fasten them with my fingers in the center in the form of bows. I give the blanks to dry.
Step 5:
I put a pot of boiling water on the fire. I pour the dough blanks into boiling water and cook them to the state of aldente.
Step 6:
I pour vegetable oil into the frying pan, heat it up, pour the onion and bring it to a golden color. I add mushrooms to the onion, fry, then pour in cream, sprinkle with grated cheese, spices and bring the sauce to readiness over low heat.
Step 7:
I put the finished farfalle on a dish, put mushrooms with sauce on top in the center, season with herbs, cheese and serve to the table. Enjoy your meal!

Homemade farfalle paste can be dyed in various colors by adding various natural coloring products (spinach, beets, carrots, etc.). This form is very popular with children. Their color gives an unusual and original paste.