Gather your mise en place; collect all of the equipment needed for the recipe and measure out your ingredients.

Mound the flour on a clean work surface and create a wide well in the centre. Pour the whole eggs, egg yolks, and olive oil into the well. Using a fork, whisk the eggs while gradually incorporating flour from the inside edge of the well until a shaggy dough forms. Incorporate the remaining flour and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead by hand for about 10 minutes, until the dough is smooth, elastic, and silky. Wrap tightly and allow the dough to rest at room temperature for 1 hour.

Roll the dough through a pasta machine until it is approximately the thickness of a business card (setting 5 or 6).

Using a knife or pastry wheel, cut the pasta into rectangles approximately 4 x 2.5 cm (1½ x 1 inch). Pinch each rectangle firmly in the centre to create the classic bow tie shape, pressing enough to ensure the pasta holds its shape during cooking. Place the finished farfalle on a lightly floured tray while continuing with the remaining dough.

Bring a large pot of generously salted water to a rolling boil.

Cook the farfalle for 3 – 4 minutes, or until al dente. Drain well and toss immediately with your favourite sauce.