Beetroot and spinach can be used to make coloured pasta, just replace 1-2 eggs with the same quantity of puree and continue as usual.
Farfalle: cut your strip of fresh pasta with a knife into 5 piece, lengthwise. Use a fluted pastry cutter and cut vertically every three inches. Squeeze the centre of the rectangle to make a bow shape. Leave to sit on some cornmeal until ready to cook. Stores well in the fridge for a few days.