Strichetti: Italian egg Pasta in the shape of bowties
- Rolled out fresh egg-pasta dough
With a Ravioli wheel (a zig zag blade is preferred) cut your egg pasta sheet into approximately 5 cm squares (2in).
Pinch them in the center in order to obtain the shape of bowties.
Cook your pasta in boiling, salted water.
Once the pasta rises to the top of the pot, taste and then strain the pasta.
Fresh pasta cooks in about 1 minute, depending on how thin you have made the dough.
Really the only way to tell if the pasta is correctly cooked is to taste it. It should be al dente – firm, yet tender.