Ingredients For homemade, wheat flour, eggs, and sometimes water. For factory made, durum-wheat flour, eggs, and water.
How Made The flour is sifted onto a wooden board and kneaded long and forcefully with eggs and sometimes with a small amount of water until a smooth, firm dough forms. The dough is covered and left to rest, then rolled out into a sheet, not too thin. A toothed pasta cutter is used to cut wide, flat noodles, which are in turn cut into pieces about 1½ inches (4 cm) long. Each piece is pinched in the middle to make a little bow or butterfly shape. The factory-made form, which comes in various sizes, usually has scalloped edges. The farfalle are boiled in plenty of salted water.
