[To make the sauce] Massage the prawns with 1 tablespoon of katakuriko and rinse with water to remove the odor. Devein the prawns. Pat dry with paper towels, and coat with sake and katakuriko.
Cook the pasta. Heat the oil and garlic over low heat, and when it's fragrant, sauté the prawns and basil leaves. Add white wine and evaporate the alcohol.
Add 1 ladleful of pasta cooking water and double cream, and simmer a little. Add the pasta and season with salt and pepper. (Adjust the sauce with the pasta cooking water.)
[To shape farfalle pasta] Prepare pasta dough. Refer to Recipe ID: 2140040 to make fresh pasta and various sauces.
Roll the dough out thinly and cut into squares.
Pinch each square in the middle to make pleats.
Stick together in the middle, and they're ready. Look how cute they are.
Cook the pasta in boiling water with some salt until it's tender in the thick part in the middle.
The pasta gets coated well with the sauce because of its pleats. It's delicious.
Story Behind this Recipe
I love fresh pasta, so I try out various shapes and sauces.
Farfalle is the plural form of butterfly in Italian. It's chewy and goes well with various kinds of sauce. It's easy to shape, so give it a try! The prawn cream sauce goes well with not only farfalle but also with any kind of pasta.