Homemade Farfalle (aka homemade bow tie pasta) is not only a beautiful pasta to make...it's a lot of fun too! While it looks like it can be fairly complicated, it's very straightforward and easier than you may think.
Starting on the lowest setting on your pasta machine (typically it's "1"), crank the piece of dough through the machine 4-5 times. Fold the dough in half before each time you run it through.
After you run it through 4-5 times, raise the setting one notch and run the dough through ONE TIME. Do not fold the dough.Keep raising it one notch, each time you run the dough through and repeat until you get to the 2nd to last notch on the machine. Depending on your dough, you may or may not be able to run it through the final notch because it may stress the dough too much. If at any point you think the dough is too sticky, just add some flour to the dough before running it through again. If done correctly, you should end up with a long, stretchy strand of dough.
Using a knife or a pizza cutter, trim the sides of the dough that seem uneven. In other words, you want the entire sheet of dough to be the same width throughout.
Run your bicicletta (or pizza dough cutter) horizontally across the dough making even cuts. Depending on how thick your dough is you'll probably use 4 out of the 5 wheels that it comes with. You want each individual piece to be about 1 in high x ½ in wide.
Take your fluted pasta wheel and make your cuts vertically. Remember, you want them 1 in high x ½ in wide.
Take one of the small sheets and hold it with the fluted sides facing up and down.
Begin folding the sheet as if you want to fold it in half.
Then, fold the flaps back so they line up evenly with the middle section of the pasta.
Finally, firmly pinch the middle to connect the dough and keep it from separating while cooking.