This pasta recipe is so simple, you won’t believe how just a few ingredients can deliver such incredible flavor. The creamy pesto pairs perfectly with the rich, roasted garlic, tangy sundried tomatoes, and soft, fresh mozzarella, creating a pasta dish that bursts with deliciousness in every bite.
For an extra touch of love, I enjoy making my own farfalle from scratch. While it’s totally optional, the process is a joy and takes about an hour to prepare enough pasta for four. Whether homemade or store-bought, this pasta dish is sure to make your taste buds sing Italia!
Ingredients
For the Homemade Farfalle Pasta
300 g all-purpose flour
3 eggs
1 tbsp olive oil
3 tbsp water (use less if your eggs are small)
For the Homemade Pesto
2–3 handfuls of fresh basil leaves
1/3 cup pine nuts
1/4 tsp salt
1/3 cup freshly grated Parmesan cheese
2–3 tbsp olive oil
For the Pasta with Pesto, Sundried Tomatoes, and Mozzarella
Homemade farfalle pasta
Homemade pesto
1/3 cup sundried tomatoes, thinly sliced
3 garlic cloves, thinly sliced
1 ball of fresh buffalo mozzarella or burrata
Instructions
How to Make Homemade Farfalle Pasta
On a clean work surface, make a nest of flour.
Add the eggs, olive oil, and water to the center.
Gently mix with your hands, keeping the flour walls intact at the beginning. This helps prevent spills.
Continue mixing until the dough comes together into a shaggy ball, then knead for a few minutes until smooth.
Form the dough into a ball, cover it with a tea towel, and let it rest for 30 minutes at room temperature.
After resting, slice the dough in half and divide each half into three equal pieces.
Flour your work surface and gently flatten one piece at a time with a rolling pin.
Set your pasta maker to its widest setting. Feed the dough through to flatten it into a sheet.
After passing setting 2, fold the dough: bring each end to the center, press to seal, and run it through the machine again. This ensures an even rectangular shape.
Continue passing the dough through progressively thinner settings until you reach your desired thickness (number 6 is ideal for farfalle).
Lay the sheets vertically on a floured surface. Trim uneven edges.
Use your hands to measure by placing three fingers (approximately 2 inches or 5 cm) along the left edge of your dough sheet, then cut a vertical line using your fingers as a guide. You should be able to cut about three lines from the dough.
Turn each line of dough horizontally.
Place your 3 fingers to measure (which is about 2 inches or 5 cm), then using a zigzag cutter, if you have, make your cuts vertically creating single squares.
To form each farfalle, place your index finger in the center of a square, then your thumb and middle finger on the straight edges of the rectangle. Pinch your thumb and middle finger toward your index finger in the center, keeping your index finger in place to help create the folds. As the pasta folds up, remove your index finger and firmly pinch the folds of pasta together in the center to hold the shape.
Place the farfalle on a baking sheet line with a kitchen towel. Set aside.
How to Prepare the Pesto
In a mortar, crush the pine nuts into a paste.
Add the basil leaves and salt, grinding until the leaves break down.
Stir in the grated Parmesan and olive oil until well combined. Set aside.
How to Make Pasta with Pesto, Sundried Tomatoes, and Mozzarella
Cook the farfalle in a large pot of salted boiling water for 2–3 minutes (if homemade). For store-bought pasta, follow the package instructions. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and sliced sundried tomatoes, sautéing for 2–3 minutes to release their flavor.
Lower the heat and stir in the pesto, adding a splash of the reserved pasta water to loosen the sauce.
Toss in the cooked farfalle, mixing until well coated.
Serve immediately with fresh mozzarella or burrata torn over the top.
