Prepare the dough: put all the ingredients in a bowl and knead quickly, until you get an elastic and homogeneous dough.
Wrap the dough with cling film and let it rest at room temperature for at least 20 minutes.
Take the dough, divide it into 4 parts and, one at a time, roll it out with a rolling pin, then pass it through the pastry machine to obtain a very thin thickness, about 1 mm.
Now comes the hardest part: cut your dough with a pastry wheel (both the smooth one and the scalloped one, with teeth are fine), obtaining 7×4 cm rectangles, then, one at a time, tighten the central part of the rectangle between thumb and forefinger, taking care to create 2 folds upwards and 1 central downwards, as you can see in the photo.
That's it: the fresh pasta farfalle are ready!
At this point you just have to cook your farfalle in lightly salted boiling water (when I cook the fresh pasta I add 1 tablespoon of oil, to be sure that the macaroni do not stick together), drain them after 5 minutes and season them with pleasure: here I used a fresh sauce made with garlic, oil, cherry tomatoes and aubergines.
And here is your plate of fresh homemade pasta farfalle, perfectly seasoned and ready to be eaten!
This recipe has already been read 288 times!