Farfalle or Bow-Tie Pasta (Eggless)

To make Bow-Tie Pasta, combine 1.5 cups of all purpose flour, salt to taste, 1 Tbsp of extra virgin Olive Oil, and water as needed to achieve a firm dough consistency. Once you knead the dough, wrap it in plastic wrap and keep it in the refrigerator for 30 to 45 minutes. After chilling, divide the dough into equal sized balls, ensuring to keep the unused dough covered in plastic wrap. Roll each ball into the thinnest possible circle (or use a pasta machine) and cut them into squares. Push the sides of each square towards the center to form a bow tie, securing the center with a little dab of water. Let the shaped pasta dry for around 30 minutes before cooking. Cook this fresh pasta for approximately 3-5 minutes until al dente. Enjoy with your favorite sauce or simply with some herb butter (or olive oil) and Parmesan or Mozzarella cheese.