Spelt Flour Farfalle with a Weston Pasta Machine

Jackpot! Not only do you find out how to make farfalle (or bowtie) noodles, this is also a recipe for perfect spelt flour pasta dough. You're welcome. 

Makes [120 small 1" x 2" bowties] or [60 large 1" x 4" bowties]
Serves 4-6

- Ingredients -
2 cups spelt flour
1 teaspoon dried thyme leaves
3 eggs
1 tablespoon olive oil

1 tablespoon olive oil or butter
juice from one lemon

- Tools -
Roma Pasta Machine

Pour flour into a large mixing bowl and mix with thyme. Form the flour into a mound with your hands. Scoop out a well in the center of the mound, pour the oil into the well, and then break your eggs into it. Use a fork to mash the flour into the eggs until you have a uniform dough. Cover with plastic wrap and allow to rest for 20 minutes.

Remove the dough from the plastic and use your Roma Pasta Machine to roll out the dough.

Feed the sheet of dough into the machine until the 3rd to last setting - you want the sheet thin, but not too thin. Only roll out one sheet at a time and keep the remaining ball of dough covered in the plastic - you don't want it to dry out.

Next, use a pastry cutter or the Roma Lasagna Cutter for the Manual Pasta Machine to cut the dough into rectangles (for small bowties, cut the sheet into 1" x 2" rectangles or use the lasagna attachment - for large, cut the sheet into 1" x 4" rectangles). Work quickly - it is imperative that you not let the dough dry.

The strips on the right-hand side of the spectrum will be the small bowties you see in the upper left. The strips on the left-hand side of the spectrum will be the large bowties in the upper right. Your dough sheet doesn't have to be perfect (though it's easy to make it so with a pastry cutter) - you can make both sizes and dry the small or large out to save for later.

Once you have your strips, pinch the center with your thumb, index, and middle finger to create two folds. That's it! You have a farfalle-shaped noodle. Again, work quickly when pinching the noodles into shape - if you allow the dough to harden, it will be too brittle to shape.

Place a pot of water on to boil. Once boiling, drop in the noodles and allow to cook 5 minutes. Check the center (where you pinched) for doneness. If it's still hard, allow to boil until it's al dente.

Drain the noodles, then toss with olive oil or butter and lemon juice. Serve hot.

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