By Matthew Luca
Farfalle or otherwise known as "Butterflies". This dish gives you that magical feeling in your stomach. Sometimes when you make a beautiful thing what's the point to hide it, the simplicity and elegance of taste is all about enhancing the champion of this dish "Fresh Pasta".
Ingredients
Pasta dough or ready made Farfalle
50g butter
1 sprig rosemary
2 cloves garlic (chopped)
1 teaspoon lemon zest
1 tablespoon parmesan cheese
salt to season and some for the pasta water.
Balsamic glaze (optional)
Method:
If making fresh pasta, roll out a flat sheet to as thin as possible, square off around the edges and cut into 1.5 inch wide ribbons, using a pasta wheel, cut into rectangles around 3-4 inches long and pinch in the middle to form the farfalle, leave to dry for around 5 minutes before cooking.
In a heavy based saucepan, fill half way with water, season with a little salt and bring to the boil. add the farfalle and cook on a gentle boil for around 8-10 minutes until aldente. Strain away water through a sieve and set aside ready for serving.
In a pan on the lowest heat, add the butter, rosemary and garlic then let melt stirring occasionally for around 10 minutes (do not let the butter or garlic burn) remove from heat occasionally if required.
To plate add a gentle zig-zag of balsamic glaze on the plate and arrange the farfalle on top, spoon over a little of the melted garlic butter, grate over a little lemon zest and parmesan, garnish with fresh parsley or sage leafs.
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