Farfalle

Sift the flour over a large area. Make a well in the middle and beat the eggs into it. Whisk the eggs in it with a fork, always adding a little from the edge of the flour. Pour in the oil and continue whisking. When the mixture in the middle is no longer too runny, push the remaining flour over from the edge and press in with a fork.

Then continue kneading with your hands until you have an elastic, non-sticky dough. Wrap it loosely in foil and let it rest for at least 1 hour (the longer the better) at room temperature.

Roll out the dough thinly - either with the pasta machine or with a wooden stick. Spread out on a lightly floured surface and use a corrugated dough wheel (a knife also works, only the edges are smooth), approx. 3 cm long and 1.5 cm wide rectangles (cut). Press these together in the middle with tweezers to create the butterfly shape. Dust the finished with flour and loosen up. They can be prepared and left to rest and dry, or they can be cooked straight away.

Put on a larger saucepan with well-salted water and when the water is boiling, carefully add the pasta. When they rise to the surface, drain immediately. This takes a maximum of 2 minutes. DO NOT quench with cold water. Either process immediately or, if not, spread out on a baking sheet and oil a little. So they don't stick together.

The above-mentioned quantity is sufficient as a side dish between 3 and 4 servings as required. For people who are very hungry maybe for 2 .......... 😉