Start with the basic recipe for the dough. Once the dough is ready, use the roller attachment to open it, but leave the thickness one setting thicker than you normally use for fettuccine (I used setting 4 for the farfalle). Make sure you sprinkle flour over the surface you will be working on, but not too much, or it will be harder for the farfalle to hold its shape.
Make sure you start the preparation with enough time as it can take about 1 hour to work through the dough, shaping the individual pieces.
You will need a crimped pastry cutter for the sides.
|Crimped pastry cutter|
|Dough after cutting|
|One piece separated for shaping|
|Pinching the center|
|Farfalle is ready|
|Tray ready to cook|
|Salt, pepper and olive oil|