Farfalle is the Italian word for butterfly and is the best word used to describe this shape of pasta, even though it is more commonly known as bow tie pasta. I decided to make my own, and butterfly wings is a more apt name, given how fragile the pasta was. Also, they are not easy to make, they need patience and time and a lot of experimenting went in to making them. You will see this if you look closely at all the shapes and sizes. You need to start with a rectangular piece of pasta – then trim the edges using a ravioli cutter and then lightly pinch the middle together. However, this would be a fun thing to do with kids – you cut the pasta and they do the shaping. I am sharing the sauce recipe as you could use any pasta, but, you will have to have some leftover meat to make this with as I did.
- 15mls olive oil
- 1 small onion, finely sliced
- 1 garlic clove, finely sliced
- 80g mushrooms, finely sliced
- left over pork belly (use whatever you have), cut into chunks
- 60mls white wine
- salt and freshly ground black pepper to season
- 60mls cream
- while your pasta is cooking, heat the oil in a large frying pan
- sauté the onions and garlic until soft
- add the mushrooms and allow to cook through
- add the leftover meat and the white wine
- season to suit your palate
- add the cream and loosen the sauce with some of the pasta water
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