Farfalle

1. 1

   Place the flours, eggs, and olive oil into the bowl of a mixer. Fit the mixer with the dough hook and start mixing. Drizzle in the water.

2. 2

   Scrap down the sides and add water a half teaspoon at a time if needed. You want the dough to be pliable but not sticky.

3. 3

   Remove the dough from the bowl and kneed it till it is elastic. Wrap it in plastic wrap and let it sit for 30 minutes.

4. 4

   Cut the dough into quarters and using your pasta machine make pasta sheets stopping 1 stop before the thinest setting.

5. 5

   Using a pasta cutter cut the dough into 2 inch wide strips and then cut it into rectangles an inch wide. Pinch each piece in the middle pinching hard enough to bind it. Set them on a floured sheet tray until all are done.

6. 6

   When you are ready to cook them bring a large pot of salted water to a boil and cook the farfalle for about 2 minutes. Have you sauce ready and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.