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Homemade Farfalle » The Tart Tart

34 Responses

  1. thelittleloaf June 17, 2013 at 12:26 pm · Reply

    Your bows look absolutely beautiful!
    As for the wedding planning, I totally get how time consuming it can be – ours isn’t til August and I’ve already had a couple of crazy dreams, one in which my dress was dip dyed bright pink – not good!

  2. Kankana June 17, 2013 at 12:34 pm · Reply

    I never knew it would be pinched by hand to form the shape. Thanks for sharing that! xx

  3. Helen June 17, 2013 at 2:02 pm · Reply

    These photographs are beautiful. I especially love the flour and egg ones.

  4. Jade Sheldon June 17, 2013 at 6:08 pm · Reply

    What an absolutely beautiful post. I love the process of making fresh pasta. It’s no wonder that Italians are known for expressing love…

  5. Izy June 17, 2013 at 6:26 pm · Reply

    I find organizing dinner parties for 10 people stressful enough, I can’t even begin to imagine how many cookies I’d have to stress-eat when planning a wedding!!!!

    The pasta is SO PRETTY omg, and I love how each one is slightly unique: 100% adorable.
    I visited my brother last week, and we ended up making tagliatelle with some pesto made with wild garlic we’d foraged. We’d made pasta at home loads before (such a cliché to say this, but we are Italian..), but he’d never had success when making it at his house. When we made it together though, it worked. Sooooo basically I am just a pasta-making good-luck-charm ;) It was so good that we’ve since made it twice more haha, but NOW I totally want to show him this post, so we can make these rindoncs cute farfalle!!

  6. Maeve June 17, 2013 at 9:45 pm · Reply

    how long do you cook it for if it’s fresh or also dried?

  7. Amy June 17, 2013 at 10:58 pm · Reply

    Haha! Your religion as “Chinese” !! That’s pretty wild. And what madness it is planning for a wedding! You’re so funny writing about it. I’m sure I’d be the same way — neurotic and disorganized. I have no idea if I have the courage to plan one myself. (and yeah, ironically I dreamed of being a wedding planner when I was younger, too. haha! I think it was only due to that “the wedding planner” movie with Jennifer Lopez though.)

    And your pasta is so cool! and your pictures are so cool! I need to start doing it myself, I know it’d be great. That pasta with pesto and white beans sounds sooooo good. Just like my kind of pasta.

    Oh, and speaking of a pasta attachment for a kitchenaid mixer: I was thinking of getting the same thing, but after some research, I saw that the imperia brand pasta maker (it’s one you attach on the countertop) is the most recommended and used. It’s from italy, and I think it’s the same one rachel from rachel eats uses, if you read her. Plus my twin sister got an imperia-brand pasta maker and it’s pretty awesome.

    And! Regarding the le creuset (this comment is soooo long, I apologize): Waylon got me the 5.5 quart one for christmas, and I really like it. I feel like it wouldn’t be big enough to make some meals for like 8+ people or so in it, but I’ve never cooked that big of a meal. Plus, I feel like it’s not too big so it doesn’t get in the way or anything.

  8. Kieng June 18, 2013 at 7:17 am · Reply

    What pretty bow ties! And what patience to knead and pound and pinch each one! I remember the first time I had farfalle was at the Cheesecake Factory during freshman year (remember that??) oh how fancy that was for us back then! Haha

    I love your gorgeous photos and your writing! They always make me sooo hungry (esp those chubby little dumplings). And I can’t wait to see how lovely your wedding invitations are going to be :)

  9. carey June 18, 2013 at 8:17 am · Reply

    I cannot even begin imagine how many big and small details must need to be taken care of to make an entire wedding come together. I too am that special combination of neurotic and disorganized, so I think I’d be faring about the same as you, definitely with the stress dreams! (: And oh man, the registry. (The creation of the wedding registry is the thing that appeals to me most about wedding planning. Not even receiving the things from the list, just making the list. The list of ALL THE THINGS. [I used to make a lot of lists when I was a kid, regarding whatever. Things that I wanted. My favorite candies. It was insane.] Do you get to assign levels of want/need to the items you choose? That’s like next level list-making fun! OK, I need to move on from this topic….)

    Hurray for homemade pasta! Isn’t it fun, and kind of addicting? (: I’ve never made farfalle before, but they look SO darn cute, I’m going to have to fix that asap! (A friend of mine from high school that I haven’t seen in years is coming to visit next month with her boyfriend, and I was dreaming about making them summery homemade pasta dishes with tons of herbs from my garden. Then I remembered last week that she’d been talking about being paleo a while ago, and I emailed her to ask if she still was, and she still is. And I wanted to cry. Then I looked up the details of the paleo diet and wanted to cry some more. No legumes!! Good grief.)

    Oh! (I think the length of this comment might beat Amy’s!) Also: I did a little research on Le Creuset dutch ovens a couple months ago, because that’s going to be my Christmas gift from my mom this year. I’ve pretty much settled on the 7.25 qt round. That one seemed to be versatile enough to accommodate meals for two, but also big enough to make a big bunch of stuff for dinner parties. But the main reason I decided on that one was for bread baking, because it seems to be the perfect size/shape for big, beautiful loaves of bread. And overall, the general consensus on discussion boards seemed to be that, if you have the option, go bigger (especially when choosing between the 5.5 and 7.25 qt models).

  10. Eva | Adventures in Cooking June 18, 2013 at 6:49 pm · Reply

    Beautiful photos!! And omg, I can’t believe they listed your religion as Chinese!…although that sounds like something my Greek orthodox church would do. Some people can be a bit ignorant about global theology and/or what qualifies as a religion :/

    And yes yes yes to the wedding nightmares!!! I have been having those too, God they’re awful. So realistic and panic-inducing. I should be getting my invites back from the printers next week and I am going to do my best to get them sent out before the end of the month, even though I decided to hand write the addresses and do embossing an a wax seal on the envelopes. I have kind of gone insane with details, but I’ve always wanted to do a wax seal on my invites and darn it I am going to do it even if it means spending a few extra hours with a hot glue gun and wax sticks.

  11. Nik@ABrownTable June 19, 2013 at 11:37 am · Reply

    The farfalle look so cute! I haven’t given homemade pasta making a shot but you are definitely pushing me try it out soon.

  12. hahaha, relax :) I remember my wedding, 7 years ago, it was so much fun, I was dancing like crazy and my lips had banana shape all the time. You’ll have fun as well :) I can see your amazing pictures and I know that it will look amazing. Good luck!

  13. Stephanie June 25, 2013 at 8:06 am · Reply

    Planning a wedding can be so exciting and stressful, I know! I had already moved to Michigan to be with Jason but our wedding was going to be back in California since all of my family lives there and it was sort of a hassle to do everything long distance like that. We got married at Ardenwood Historic Farm, do you remember that place? :)

    Anyway, the day of the wedding you won’t even care because you’ll be in such a happy daze and everything will be taken care of and flow properly. After it all you’ll both wonder why you stressed out so much in the first place. :) So excited for you! When is the wedding? And where are you getting married?

    Homemade pasta is the best, isn’t it? Not that I’ve ever made it…I’ve just eaten it at restaurants. :-p The texture is so melt-in-your-mouth. If I ever get around to trying my hand at it I think I’d want to do tagliatelle. I love that shape and it always calls for a creamy sauce, my favorite. :)

    And gosh, I hate nightmares. You know I’m plagued by those weird afternoon nap ones where I’m trying to wake up but can’t, but I also have the kind of dreams where my teeth fall out or I’m back in high school and I can’t remember my locker combination or there’s a final and I’ve realized I haven’t been to class all semester. The worst! It sounds like you’re getting everything taken care of though so try not to worry. :)

  14. Katie June 25, 2013 at 8:13 pm · Reply

    Hey Linda, I’m new to your blog, and it looks like I’ve jumped in at a pretty exciting time. A wedding! Wow!

    Anyway, your photos are gorgeous. I love the light and shadow. And about the kitchen equipment you’ve been thinking about: I have the KitchenAid attachment, and although there are times at which I think I’d like to have manual control, the attachment is very convenient, especially when what you’re looking for are fairly thin sheets and you have a lot of dough to deal with. For example: there’s this agnolotti I’ve been practicing at making, and you have to roll the dough for it out to maybe the second-to-last or third-to-last setting, and to prevent the dough from tearing, you have to roll out the dough on each setting multiple times to work it gradually. That’s a lot of cranking to do. But I’m sure you’d have very trim arms in no time!

    As for the Le Creuset, I’ve had a 5.5 quart (oval) for almost 4 years, and the only thing I ever need a bigger pot for is making stock. It’s a good size.

  15. Lauren July 10, 2013 at 12:13 pm · Reply

    Because I have a passion for housewares, and cookware in particular, and because I just found your blog today, I feel compelled to chime in on the Le Creuset issue… :) I also worked for Williams-Sonoma for seven years and still just love talking about cookware!

    Firstly, get an oval dutch oven, not round, and get the 6.75-qt. one. You want it to be as multi-purpose as possible, and the oval is infinitely more versatile than the round, mainly because it better accommodates things like a whole chicken and larger cuts of meat. And even if you aren’t making a roast or a chicken in it, the oval shape will fit much better in your oven if you’re trying to cook other things at the same time–the round wastes a lot of space. You can also totally make that Tartine loaf in the 6.75-qt. oval (which really is a more manageable size than the 7.25-qt. round).

    Now to look through all of your past posts… :)

  16. Lisa July 24, 2013 at 7:11 am · Reply

    Quick Question: we are about to Reno our kitchen. Are your black counters soap stone?

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