Extra time:30min ›
- Place the flour on a wooden or marble working surface and make a well in the middle.
- Dissolve the salt in the water and pour it into the well, a little at the time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.
- Knead vigorously for about 10 minutes, stretching and folding the dough until it becomes elastic but not too soft.
- Wrap in cling film and let stand for 30 minutes at room temperature. If using within a few hours or the following day, wrap in cling film and chill in the fridge.
- Take 1/3 of the dough and wrap the remaining dough up to prevent drying. Flatten with your hands and pass through the largest setting of your pasta machine. Fold in half, rub with more flour and pass through the pasta machine again.
- Keep passing though the machine until you reach an even rectangular sheet of smooth (not sticky) consistency.
- Pass the dough through the middle setting of your machine and then through the second-to-last. You'll obtain a long and thin sheet. Trim the sheet to an even rectangle and rub with more flour.
- With a decorative ravioli wheel cutter, trim off the short edge of the rectangle. With a flat ravioli cutter trim the rectangle into strips, about 2cm wide. With the decorative wheel cutter, section the strips into pieces 4 to 5cm long.
- Push the sides of each piece towards the centre to shape a bow tie and secure with a little dab of water.
- Proceed the same way with the rest of the dough. With time, you'll get faster. Once ready, transfer to a floured surface and sprinkle with more semolina flour. Do not overlap or they will stick.
- Let dry for about 30 minutes before cooking. If not using the farfalle right away, let stand at room temperature for 24 hours and then transfer to a paper bag. Check from time to time to make sure no mould develops, and use within a week.
Cooking time will depend on dryness. If freshly made, it will take about 5 minutes. If the farfalle are a few days old and dry, cooking time is about 8 to 10 minutes. In any case, the best way to check is...to taste, as always when cooking pasta.
If you cannot find the durum or semola "rimacinata", mix regular semolina with plain white flour, about 50% to 50%.