Farfalle Giganti
giant bow-ties made with a rich egg yolk dough
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These giant bows may not be the most practical pasta shape, nor traditional in any sense, but they are certainly very cute. I’ve been wanting to make these for a while, and with the onset of Fall and wanting to cook them with a wild mushroom cream sauce (recipe coming next week!) I figured now is the time.
These oversized farfalle, or giant bows, are made with a rich egg pasta dough enriched with some extra yolks for, you guessed it, richness and a few whole eggs for structure. Like I mentioned, these are not the most practical of shapes — they’re delicate, don’t store easily and you can’t cook a huge amount at once — but there are great for a dinner for two, or a special occasion.
The size is dramatic, that’s what makes them so fun. The ones I made here were about the size of my hand, but you can certainly go smaller if you like. Once the large bows cook up they loose some of their shape since they don’t have a ton of structure. The final pasta is reminiscent of fazzoletti, or little handkerchiefs. But, despite their quirks, they’re very fun to make, and of course incredibly delicious.
Big thanks to Giovanna for helping me get the correct name for these oversized farfalle. Go check her out over at My half Apulian table!
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