1. Place the flour in the bowl of a stand mixer fitted with a paddle attachment. Add the eggs and olive oil. Beat on low speed until the mixture forms moist crumbs. Keep beating until the dough comes together and forms a mass that comes away cleanly from the side of the bowl. If the mixture is too dry and not coming together then sprinkle it with a couple of drops of water until it comes together.

2. Remove the dough from the mixer and transfer to a wooden board. Remove the dough from the mixer and transfer to a wooden board. Knead the dough with your hands for 8-12 minutes until it is smooth and supple.

3. Cover the dough with a bowl or wrap tightly in plastic. Allow to rest for 30 minutes at room temperature to relax the gluten and allow the liquid to be fully absorbed by the flour.

4. Divide the dough into 2 or 4 sections. In my opinion, 4 is better, because it is easier to roll the smaller portions. Keep the remaining 3 sections covered to prevent the pasta from forming a hard skin. 5. Using a pasta machine on number 1 setting (the widest one) roll out the dough. Tip: Rolling out only one strip at a time will ensure that the dough is moist enough to seal properly when shaping.

6. Reduce the thickness of the dough by 1 number for each round of rolling until you have obtained the pasta dough thickness that you desire. On the Kitchen Aid machine, I finished on number 4. Remember that the finished dough should be quite thin but not transparent.

7. Cut the strips into 1 1/5 x 1-inch rectangles. Pinch each rectangle in the middle to form “bow ties’. Congratulations, you just made farfalle pasta!

8. Place farfalle on a baking sheet covered with a piece of parchment paper sprinkled with semolina flour. Pasta is now ready to be cooked or to be frozen.

If you need a recipe to use your homemade farfalle, try this absolutely delicious Creamy Mushroom Pasta. Hope you like my little master class, and if you have nice ideas – please let me know, and we’ll make them work!

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