Carrot Farfalle Pasta with Lemon and Herbs
Carrot farfalle pasta, simple to form by hand, is tossed with creme fraiche and delicate herbs.
- Servings: 6
Photography: John Kernick
Source: Martha Stewart Living, May 2007
- Semolina flour or fine cornmeal, for dusting
- Fresh Carrot Pasta Dough
- 1 tablespoon finely grated lemon zest (about 1 large lemon)
- 3 tablespoons extra-virgin olive oil
- 1/4 cup plus 2 tablespoons loosely packed fresh basil leaves, torn into small pieces
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons fresh chervil leaves
- 1 tablespoon finely chopped fresh dill
- Coarse salt
- 1/2 cup creme fraiche
- Freshly ground pepper
Make the farfalle: Lightly dust a rimmed baking sheet with semolina or cornmeal. Work with each sheet of dough just after it's been rolled. Using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise. Using a fluted pastry cutter, cut each half crosswise into 2-inch-long pieces. Working with 1 piece at a time, pinch center with your fingers, forming a bow-tie shape; squeeze tightly to seal, and flatten slightly. Transfer to baking sheet. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
Stir together lemon zest, oil, and herbs in a large bowl.
Bring a large pot of water to a boil. Add 2 tablespoons salt and the farfalle. Cook, stirring occasionally to separate, until centers are just tender, 3 to 4 minutes (if using dried farfalle, cook about 2 minutes more). Drain, and transfer to bowl with herb mixture. Stir in creme fraiche, and season with salt and pepper.