Eat The Rainbow Farfalle Pasta 🌈

Instructions

Add the flour to a clean work surface, create a well in the middle and pour egg into the well.

Dissolve the salt in the water, mix the flour and egg together adding as much waster as needed to make a sticky but compact dough. Divide into three parts, add the colour, knead each dough vigorously for about 10 minutes, stretching and folding until elastic but not too soft.

Wrap in clingfilm and leave for 30 minutes or chill in the fridge if using the next day.

Take 1/3 of dough at a time, flatten with your hands and pass through the largest setting of your pasta rolling pin. Keep passing until you reach an even rectangular sheet of smooth consistency. Trim the sheet to an even rectangle and rub with more flour.

With a ravioli wheel cutter, trim off the edge of the rectangle, trim into strips about 2 cm wide with the cutter. Push the sides of each piece towards the centre to shape a bow and secure with a little dab of water. Repeat the process for each colour.

Freshly made pasta should take 5 minutes to cook.