I grew up with homemade fresh pasta. Upon first moving away from home, homemade pasta became the only type of pasta I consumed. I had purchased a 12 dollar hand-cranked pasta maker and spend many university nights rolling out fresh linguine. Over time, I began to buy pasta. This saddens me, as fresh homemade pasta is a great joy, and I have begun to make pasta from scratch again.
In the past, I had made pasta in small quantities, to be consumed immediately after making. Then I began to freeze it in batches which is very reminiscent of the way I consumed homemade pasta as a child. I began to research shaped pasta and how to dry pasta at home. This information seems to be scattered throughout the Internet and I hope to accumulate some of this information in one place.
I use the eggless pasta dough from "How to cook everything Vegetarian" by Mark Bittman. This is a very basic and easy recipe. Take 2 cups flour (the bowties pictured are made from semolina), add a pinch of salt, and a splash of oil. Mix in 1/2 cup hot water. Knead until smooth. Let rest for 30 minutes.
Shaping Bowtie Pasta
Roll out the pasta dough as thin as possible. Let rest uncovered for 15 minutes. Cut into squares. To shape Bowtie Pasta simply squeeze the dough in the center. If it doesn't stick, wet your fingers and try again. It's that simple!
Spread out on cookie sheets and let dry for 24 hours. Cook like regular, purchased pasta.