Bow-Tie Pasta - flour

Method

• In a large bowl, using an electric hand mixer on medium speed with dough-hook attachments, combine flour, eggs, olive oil, salt and 2 Tbsp. lukewarm water. Mix until just combined.
• On a floured surface, knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as necessary. Wrap dough in plastic and allow to rest for 15 minutes.
• Working with 1/2 of dough at a time, roll out on a floured surface until very thin. Transfer dough to a cutting board and use a sharp knife or pizza cutter to make 1-inch-wide strips. Slice strips at 1 1/2-inch intervals, creating small rectangles. Pinch centers of rectangles together to make bow-tie pasta. Let pasta dry for 24 hours on a floured towel or wire rack.
• FLAVOR IT! Black Pepper Pasta: Add 2 tsp. pepper to ingredients before mixing. Spinach Pasta: Squeeze excess liquid from 1 10-oz. package frozen, thawed spinach. Pulse in a food processor and add to ingredients (after salt) before mixing. Omit 2 Tbsp. water.
• GIVE IT
• Spoon 1 1/2-cup portion of pasta into each of 2 cellophane bags. On a piece of card stock, write "Cook pasta in salted boiling water until al dente, about 5 minutes, then serve with your favorite sauce." Place card in bag. Using adhesive labels, create a label for each bag. Fold top edge of bag over and seal with label. We dressed up bags with mini clothespins and rick-rack bows.