Mix flour and salt in a large bowl or on a marble work surface. Make a well in the center.

Pour water into the well a little at a time, mixing it with the flour. Add as much water as needed to make a sticky but compact dough.

Knead dough with your hands by flattening, stretching, and folding until it is elastic and smooth but not too soft, about 10 minutes.

Shape dough into a ball. Place in a bowl and cover with plastic wrap. Let rest at room temperature for about 30 minutes before using.

Cut off 1/3 of the dough. Wrap the remaining dough in plastic wrap to keep it from drying out. Flatten dough and pass through the largest setting of your pasta machine.

Pass dough through machine repeatedly, folding and flouring, until an even, rectangular sheet of smooth consistency is achieved.

Pass the dough through progressively smaller settings on the machine to achieve a long thin sheet.

Trim edges with a decorative ravioli wheel cutter for uniformity. Cut into 3/4-inch wide strips, then section into 1 1/3-inch pieces.

Press the sides of each piece toward the center to form a bow tie, securing with a dab of water.