all of the farfalle into the boiling water as quickly as possible so all the pasta begins cooking at the same time. Stir immediately and add the salt to the water. Stir well again and cover. When the pasta rises to the surface, it is cooked, about 1 minute from the time the water returns to the boil. Be certain not to overcook; the entire cooking process should take no longer than 3 to 4 minutes. Meanwhile, to make the sauce, melt the butter in a skillet large enough to accommodate the pasta later. Drain the farfalle, transfer them to the skillet, and toss with the butter. Using two large forks and keeping the gentlest possible flame under the skillet, distribute the sauce well through the pasta. Add the pine nuts, the 1/2 cup cheese, the marjoram, and pepper to taste and serve immediately. Pass additional parmigiano at the table. This recipe yields 4 to 6 servings.

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