Homemade Basil Farfalle

To form the dough:

1. In the bowl of a food processor, add the flour, semolina, and basil leaves. Process until the basil leaves are finely chopped and incorporated.
2. Add the eggs and continue to process while very slowly adding just enough water to bring a soft dough together.
3. On a lightly floured surface, knead the dough until smooth and elastic. Cover and allow to rest at room temperature 30 minutes to 1 hour.
4. Divide the dough into two equal pieces. Place one on a floured work surface and cover the remainder. Line a large baking sheet with parchment.
5. Roll the dough into a thin sheet using a pasta machine or rolling pin, starting with the widest setting and continuing to press and dusting with flour as needed to the second to last or last setting based on desired thickness, about 1/16th-1/8th inch (1.5-3 millimeters) thick.
6. Place the sheet of pasta on a floured work surface.

To make the farfalle:

1. Cut the pasta sheet into 1 1/2 x 1 inch (4x2.5 centimeter) rectangles.
2. Use your thumb and forefinger to pinch the long edges together to form a butterfly or bow shape.
3. Repeat with remaining rectangles, then the remaining piece of dough.
4. Arrange the pasta in a single layer on the parchment-lined baking sheet and allow to dry for 30 minutes to 1 hour.
5. Bring a large pot of salted water to a boil. Add the pasta in batches, taking care to not overcrowd, and simmer until they rise to the surface.
6. Drain and serve immediately with desired sauce.