Homemade Farfalle, Meatballs and Fresh Tomatoes

Mix the meatball ingredients (except the tomatoes) in a large bowl with hands until well combined.
Roll into small balls and place on an oiled baking sheet.
Put them in the fridge to chill.
Set oven to 220 C.
Make the farfalle: Put the flour and semolina on a table or large work surface, make a well in the centre and crack an egg in.
Use your fingers to break the yolks, then move them in a circular movement to incorporate the egg into the flour.
Form into a ball.
If the dough is too dry, add a little water.
Knead it for ten minutes.
If it is still too dry (the semolina absorbs water fast) wet your hand and continue to knead.
Put the dough into a bag, or cover it with plastic wrap, and leave it to rest for twenty minutes.
Cook the meatballs in the oven for 25 minutes.
Put a pot of water on to boil, with a very good pinch of salt in it
Cut the pasta dough into four pieces.
Roll each one very thin, trim to a rectangle then cut into rectangles of one by one and a half inches.
Take each small rectangle and pinch it hard in the middle to create the bowtie shape.
Put them in the bag you used to rest the dough.
Then repeat with the rest of the dough.
Skin tomatoes by immersing them in boiling water for one minute, draining, then pulling their skins off.
Chop them roughly.
Put tomatoes into a large saucepan, set on a medium heat.
When the other pot is boiling add the pasta, cook for two minutes.
Combine the meatballs and drained pasta in the pot with the tomatoes.
Season to taste.