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Homemade Farfalle, Meatballs And Fresh Tomatoes Recipe

Homemade Farfalle, Meatballs and Fresh Tomatoes Recipe
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Serving : 3
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Prepare the ingredients before making Homemade Farfalle, Meatballs and Fresh Tomatoes in your home. Then, follow these steps below to serve Homemade Farfalle, Meatballs and Fresh Tomatoes for your family or friends.

Ingredients: Homemade Farfalle, Meatballs and Fresh Tomatoes

  • farfalle
  • 1 cup '00' flour
  • 1 cup semolina
  • 2 large eggs
  • meatballs
  • 1 lb ground Aberdeen Angus beef
  • 1/4 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 egg
  • 1/4 tsp ground black pepper
  • 1 tsp Worcestershire sauce
  • 8 fresh ripe tomatoes

How to Make Homemade Farfalle, Meatballs and Fresh Tomatoes

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make Homemade Farfalle, Meatballs and Fresh Tomatoes in your home by yourself.

    Step 1
  • Mix the meatball ingredients (except the tomatoes) in a large bowl with hands until well combined. Roll into small balls and place on an oiled baking sheet.
  • Step 2
  • Put them in the fridge to chill. Set oven to 220 C.
  • Step 3
  • Make the farfalle: Put the flour and semolina on a table or large work surface, make a well in the centre and crack an egg in.
  • Step 4
  • Use your fingers to break the yolks, then move them in a circular movement to incorporate the egg into the flour. Form into a ball.
  • Step 5
  • If the dough is too dry, add a little water. Knead it for ten minutes. If it is still too dry (the semolina absorbs water fast) wet your hand and continue to knead.
  • Step 6
  • Put the dough into a bag, or cover it with plastic wrap, and leave it to rest for twenty minutes.
  • Step 7
  • Cook the meatballs in the oven for 25 minutes.
  • Step 8
  • Put a pot of water on to boil, with a very good pinch of salt in it
  • Step 9
  • Cut the pasta dough into four pieces. Roll each one very thin, trim to a rectangle then cut into rectangles of one by one and a half inches.
  • Step 10
  • Take each small rectangle and pinch it hard in the middle to create the bowtie shape. Put them in the bag you used to rest the dough. Then repeat with the rest of the dough.
  • Step 11
  • Skin tomatoes by immersing them in boiling water for one minute, draining, then pulling their skins off. Chop them roughly.
  • Step 12
  • Put tomatoes into a large saucepan, set on a medium heat.
  • Step 13
  • When the other pot is boiling add the pasta, cook for two minutes.
  • Step 14
  • Combine the meatballs and drained pasta in the pot with the tomatoes. Season to taste.
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