Homemade Farfalle Pasta
Flour and water are all you need to make traditional farfalle (or bow ties) at home. Make sure to use a durum wheat semolina, a very refined flour (usually imported directly from Italy) or your pasta won't stay firm and "al dente" during the cooking process.
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If you are not using the farfalle right away, let them dry at room temperature for 24 hours and then transfer them to a paper bag. Check them from time to time to make sure no mold develops, and use within 1 week.
Cooking time will depend on dryness of the orecchiette. If the farfalle are freshly made, it will take about 5 minutes. If they are a few days old and dry, cooking takes about 8 to 10 minutes. In any case, as always when cooking pasta, the best way to check is to taste.
The best flour to use is durum or semolina "rimacinata", but in a pinch you can use regular semolina flour mixed with plain white flour, with a 50% to 50% ratio.