Carrot Farfalle With Lemon and Herbs

• semolina flour, for dusting
• fresh carrot pasta dough
• 1 tablespoon finely grated lemon zest (about 1 large lemon)
• 3 tablespoons extra virgin olive oil
• 14 cup plus 2 tbsp. loosely packed fresh basil leaf, torn into small pieces
• 2 tablespoons finely chopped fresh flat leaf parsley
• 2 tablespoons fresh chervil, leaves
• 1 tablespoon finely chopped fresh dill
• coarse salt
• 12 cup creme fraiche
• fresh ground pepper

1. Make the farfalle.
2. Lightly dust a rimmed baking sheet with semolina or cornmeal.
3. Work with each sheet of dough just as it's been rolled.
4. using a sharp knife or the straight edge of a pastry cutter, trim to 3 1/2 inches wide, and then cut in half lengthwise.
5. Using a fluted pastry cutter, cut each half crosswise into 2-inch long pieces.
6. Working with 1 piece at a time, pinch center with your fingers for a bow-tie shape, squeeze to seal and flatten slightly.
7. Transfer to baking sheet.
8. If not cooking immediately, let dry at room temperature for 1 hour, and then refrigerate between layers of parchment in an airtight container overnight.
9. Stir together lemon zest, oil and herbs in a large bowl.
10. Bring a large pot of water to a boil.
11. Add 2 tablespoons salt and the farfalle.
12. Cook, stirring occasionally, to separate, until centers are just tender, 3-4 minutes (if using dried farfalle, cook about 2 minutes more).
13. Drain, and transfer to bowl with herb mixture.
14. Stir in creme fraiche, and season with salt and pepper.

flour, fresh carrot pasta dough, lemon zest, extra virgin olive oil, basil leaf, flat leaf parsley, fresh chervil, fresh dill, salt, creme fraiche, fresh ground pepper

Taken from www.food.com/recipe/carrot-farfalle-with-lemon-and-herbs-378630 (may not work)