Sift together the semolina (if not, you can use regular flour or grind in a coffee grinder semolina), flour, salt and sugar. Add the egg and 1 tbsp water.

All grind till the formation of large crumbs. Add the olive oil. At this stage the future of the dough should start to form a ball, although it was still quite crumbly.

Add another 1 tablespoon of water and knead elastic dough. Leave it to rest for 10 minutes. Meanwhile you can prepare the berry sauce. For this you need to crush berries and RUB through a sieve. If necessary, you can add a little water or juice. The puree to shift into a saucepan, add sugar and cook a few minutes on medium heat. Starch to dissolve in 50 ml. of water and pour in the berry weight. Heat the sauce for another few seconds and remove from heat. Cool.

The finished dough should roll out into a thin layer, which is then cut into small squares. From the resulting squares to form the bows. It is not difficult and with a certain skill set not for very long.

Boil the Farfalle in salted water for a few minutes, you can fill a small amount of oil. For the filing of ricotta (I had a homemade equivalent) to mix with berry sauce.