Homemade Farfalle

There's nothing quite like making homemade pasta right?!  The texture and richness of the noodle is hard to replicate with dried pasta.  Easy enough to do - like most homemade foodie treats it's a matter of practice and plenty of trial and error.

We made farfalle or bow tie noodles a few months ago - again not that difficult once you get the sizing and "pinching" figured out.  After the flour-dust settled we agreed that rolling the pasta to a thinner consistency would have made it even better - don't think you need to have it thicker to make the shape.

We enjoyed it with a very simple tomato sauce, parmesan and olive oil to finish.  As our Italian mentors preach - simple is best with great ingredients.  So don't be afraid to experiment and have fun with homemade pasta - find a dough recipe that works best for you and keep practicing - it's worth every trial and error along the way.  Mangiare!!!!!!

BTW - if you love good olives - very good olives then Cerignola olives are the way to go.  Pictured below - the sweet green are almost unripe and very "green" in flavor - the more traditional semi-ripe and delightfully brined are the "bella di" on the right.  Grazie Mario for the introduction!