Farfalle

• 1 cup unbleached bread flour
• 1 cup Durham wheat #1 semolina flour
• 1/2 teaspoon extra virgin olive oil
• 1/4 cup plus of ice cold water
• 2 large eggs, the freshest you can buy

1. Place the flours, eggs, and olive oil into the bowl of a mixer. Fit the mixer with the dough hook and start mixing. Drizzle in the water.
2. Scrap down the sides and add water a half teaspoon at a time if needed. You want the dough to be pliable but not sticky.
3. Remove the dough from the bowl and kneed it till it is elastic. Wrap it in plastic wrap and let it sit for 30 minutes.
4. Cut the dough into quarters and using your pasta machine make pasta sheets stopping 1 stop before the thinest setting.
5. Using a pasta cutter cut the dough into 2 inch wide strips and then cut it into rectangles an inch wide. Pinch each piece in the middle pinching hard enough to bind it. Set them on a floured sheet tray until all are done.
6. When you are ready to cook them bring a large pot of salted water to a boil and cook the farfalle for about 2 minutes. Have you sauce ready and enjoy.

unbleached bread flour, extra virgin olive oil, water, eggs

Taken from food52.com/recipes/8525-farfalle (may not work)