Begin with flour. You can use a mixing bowl for convenience. If you wish to make coloured pasta, add 1 tsp (5 mL) of a colour of your choice (spinach, turmeric, tomato paste, etc.) to the flour. Make a well in the centre of the flour and add water. Mix. Once the dough becomes too thick to whisk with a fork, turn out onto a clean work surface, along with any leftover flour from the bowl. Knead dough and remaining flour until you’ve got a smooth dough ball. It usually takes up to 8-10 minutes.

Let the dough rest by covering it with the bowl and leaving it at room temperature for 30 minutes. It's important to always complete this step.

Divide the dough in half. Work with one portion at a time, leaving the remaining dough covered with plastic or a bowl to prevent it from drying out.

Roll out the pasta dough using a rolling pin (to about 2mm thick) or pasta maker.

Cut into small rectangles, squares 3.5 cm x 3.5 cm. Fold in half, fold each side again, and pinch in the centre to form the butterfly’s wings.

Once all farfalle are made, drop them into boiling salted water to cook (about 2 minutes) or else freeze. If freezing, transfer frozen farfalle to an air-tight freezer bag or container for storage. It can be stored in the freezer for up to 2 months.

When you cook frozen pasta, just drop it into boiling water. There is no need to defrost it. Remember to salt the water once it comes to the boil. Don’t overcook the pasta. It should be al dente.

Serve with your favourite sauce and Parmesan cheese. Drizzle with extra virgin olive oil.