In Emilia Romagna, this pasta is known as Strichetti, in the rest of Italy, instead, as Farfalle. This pasta apparently looks difficult to make by hand but in reality, it is not. It’s more common to find the dried shape sold in boxes, not many restaurants or pasta shops make it by hand.
By the way, in this cooking class, Riccardo will teach you how to make fresh farfalle on your own, so you don't need to buy dry pasta anymore.
You will learn how to make the egg pasta dough, how to roll out the pasta with a rolling pin, and how to shape it in Farfalle.
For the pasta:
For the sauce: