Instructions: Trim all 4 sides of the sheet of pasta with a knife just to tidy it up a bit then lay out the sheet lengthwise in front of you.

Decide what size you want to make the farfalle do you want small ones for soups or do you want medium or large ones? It really doesnt matter its up to you this is why homemade pasta is so nice because you can choose.

I normally cut down the length of the sheet of pasta to make 3 strips about 4cm wide.

Leaving the 3 sheets of pasta together cut across at right angles to the first cuts about 75mm apart all the way down using a knife or a pasta cutter.

What you will now have in front of you is lots of tittle rectangular sheets of pasta all next to each other To make the characteristic farfalle bow tie shape carefully pinch together each side of the pasta in the middle making sure that it holds its shape this can be done very fast.

Allow the farfalle to dry slightly for about 5 minutes and they wilt be fresh soft and ready to cook straight away. Alternatively you can place them on a tray lightly dusted with semolina and put a damp cloth on top they will then stay fresh for about 3 to 4 hours if you want to cook them later.

Or just place them on a rack or tray allow them to dry thoroughly for about 2 to 3 hours and store them in an airtight container.

Properly dried farfalle will keep for at least 2 months.

I Like to roll out the pasta for farfatle to about 1.5mm thick. Making the characteristic farfalle shape is very very simple it can be done with a knife or you can use one of those rolly jagged cutters.

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