-
1
Mix the meatball ingredients (except the tomatoes) in a large bowl with hands until well combined.
-
2
Roll into small balls and place on an oiled baking sheet.
-
3
Put them in the fridge to chill.
-
4
Set oven to 220 C.
-
5
Make the farfalle: Put the flour and semolina on a table or large work surface, make a well in the centre and crack an egg in.
-
6
Use your fingers to break the yolks, then move them in a circular movement to incorporate the egg into the flour.
-
7
Form into a ball.
-
8
If the dough is too dry, add a little water.
-
9
Knead it for ten minutes.
-
10
If it is still too dry (the semolina absorbs water fast) wet your hand and continue to knead.
-
11
Put the dough into a bag, or cover it with plastic wrap, and leave it to rest for twenty minutes.
-
12
Cook the meatballs in the oven for 25 minutes.
-
13
Put a pot of water on to boil, with a very good pinch of salt in it
-
14
Cut the pasta dough into four pieces.
-
15
Roll each one very thin, trim to a rectangle then cut into rectangles of one by one and a half inches.
-
16
Take each small rectangle and pinch it hard in the middle to create the bowtie shape.
-
17
Put them in the bag you used to rest the dough.
-
18
Then repeat with the rest of the dough.
-
19
Skin tomatoes by immersing them in boiling water for one minute, draining, then pulling their skins off.
-
20
Chop them roughly.
-
21
Put tomatoes into a large saucepan, set on a medium heat.
-
22
When the other pot is boiling add the pasta, cook for two minutes.
-
23
Combine the meatballs and drained pasta in the pot with the tomatoes.
-
24
Season to taste.
