Mix the flour and salt on a flat surface. Make a well in centre and crack the eggs in it.

Use the fork to beat the eggs and incorporate the flour little by little in the eggs to form a soft dough.

Take the dough out on a floured surface and knead it by folding and pushing with the heel of your palm until it is smooth and elastic.

Cut the dough into half. Cover one half with a moist cloth.

Roll the other half with rolling pin into a very thin sheet.

With knife/pizza cutter cut it into rectangular strips.

Pinch the individual strips in the middle to form a bow and place them on a floured surface.

Bring a large pan of water to a boil over high flame.

Add the pasta to boiling water.

Fresh pasta cooks really fast in about 3 minutes and rises to the surface.

Drain the water.

Melt the butter in a large skillet over medium heat. Add the onion puree and sauté for 3-4 minutes.

Mix in the tomato puree and turmeric, red chilli powder, coriander powder, pepper powder and garam masala.

Then add yogurt and cook till the oil separates from the gravy

Add farfalle pasta and cook till the sauce coats the pasta (about 5 minutes).

Add the peas and then season with salt and pepper.

You can sprinkle with cheese of your choice before serving.