Bobby Flay Homemade Pasta Recipe Recipe

This Bobby Flay Homemade Pasta Recipe is an easy and fresh recipe, which is made with all-purpose flour and egg. It’s a classic, foolproof recipe, ready in about 50 minutes.

Bobby Flay Homemade Pasta Recipe Ingredients Recipe

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 egg, beaten
• 2 tablespoons water (Optional)

How To Make Bobby Flay Homemade Pasta Recipe

1. Form the Flour Well: On a clean, dry work surface, combine the all-purpose flour and the salt. Mound it together and then create a large, wide well in the center (like a volcano).
2. Add the Egg: Pour the beaten egg into the center of the well.
3. Mix the Dough: Using a fork, gently begin to whisk the egg in the center. Slowly start to pull in small amounts of flour from the inner wall of the well. Continue mixing, incorporating more flour, until a shaggy, thick dough begins to form.
4. Knead the Dough: Once the dough is too thick to mix with a fork, use your hands (and a bench scraper, if you have one) to fold and press the dough, incorporating the remaining flour. Knead the dough by pushing it away from you with the heel of your hand, then folding it over and turning it. Continue this process for 8-10 minutes. The dough should become smooth, elastic, and firm. If the dough is too dry to come together, add the optional water, 1 teaspoon at a time.
5. Rest the Dough: Wrap the ball of dough tightly in plastic wrap. Let it rest at room temperature for at least 30 minutes, or up to 1 hour. This step is essential for relaxing the gluten, making the dough much easier to roll out.
6. Roll and Cut: Unwrap the dough and cut it into 2 or 4 smaller, more manageable pieces. Working with one piece at a time (keep the others covered), flatten it with your palm.
   • By Machine: Pass the dough through a pasta machine on its widest setting. Fold the dough into thirds (like a letter), and pass it through the widest setting again. Repeat this folding step 2-3 times. Then, continue passing the dough through the machine, narrowing the setting one notch at a time, until you reach your desired thickness.
   • By Hand: On a lightly floured surface, use a rolling pin to roll the dough as thinly as possible, rotating it often.
7. Cut the Noodles: Once rolled, cut the pasta into your desired shape (fettuccine, linguine, etc.) using the pasta machine’s cutter attachment or by hand with a sharp knife. Dust the cut noodles lightly with flour and arrange them in small “nests” so they don’t stick.
8. Cook or Store: To cook, drop the fresh pasta into a large pot of heavily salted boiling water and cook for 2-4 minutes, until al dente (tender but with a firm bite).

Recipe Tips Recipe

• Why is my pasta dough too dry or crumbly? The absorption of flour can vary based on humidity and the exact size of your egg. If your dough won’t come together, add the optional water, but do it very slowly—just 1 teaspoon at a time until it’s cohesive.
• Why is my pasta dough sticky? It’s likely a bit too wet. While kneading, add a tiny dusting of flour (just 1 tablespoon at a time) to your work surface and hands until the dough is smooth and tacky, but no longer sticking to everything.
• Do I really have to knead for 10 minutes? Yes. This is the most important step for texture. Kneading develops the gluten network, which is what gives fresh pasta its signature firm, chewy “bite.”
• Do I really have to let the dough rest? Absolutely. Resting the dough for 30 minutes relaxes the gluten. If you try to roll it right after kneading, it will be tough, rubbery, and will spring back on you. After resting, it will be soft and pliable.

What To Serve With Homemade Pasta Recipe

This fresh pasta is a blank canvas for countless classic sauces.

• A simple brown butter and sage sauce with Parmesan
• Classic Basil Pesto
• A hearty Bolognese or meat ragu
• Your favorite marinara sauce

How To Store Homemade Pasta Recipe

• Short-Term (Cooking Same Day): Dust the cut pasta nests or strands with flour and spread them on a baking sheet. You can leave them at room temperature, uncovered, for up to 1-2 hours.
• Refrigerate: Dust the pasta nests well with flour and place them in an airtight container in the refrigerator for up to 2 days.
• Freeze: For longer storage, let the pasta nests air dry on a baking sheet for 30-60 minutes. Once slightly dry, place the baking sheet in the freezer until the nests are frozen solid. Transfer the frozen nests to a freezer-safe bag. Cook directly from frozen, adding an extra 1-2 minutes to the cook time.

Homemade Pasta Recipe Nutrition Facts Recipe

(Per serving, assuming 2 servings)

• Calories: 260 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 93mg
• Sodium: 620mg
• Total Carbohydrate: 48g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Bobby Flay Homemade Pasta Recipe Recipe

Author: Sandra Cooking Method:Boiled Cuisine:Italian-American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 3 minutesRest time: 30 minutesTotal time: 53 minutesCooking Temp:100 CServings:2 servingsEstimated Cost:25 $Calories:260 kcal Best Season:Available

Description

A classic, foolproof recipe for fresh, tender homemade egg pasta using just 3 simple ingredients.

Ingredients

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1 egg, beaten
• 2 tablespoons water (Optional)

Instructions

1. Combine flour and salt on a clean surface and form a large well.
2. Pour the beaten egg into the center of the well.
3. Use a fork to whisk the egg, slowly pulling in flour from the sides until a shaggy dough forms.
4. Knead the dough by hand for 8-10 minutes until smooth and elastic. (Add water 1 tsp at a time only if too dry).
5. Wrap the dough tightly in plastic and let it rest at room temperature for at least 30 minutes.
6. Cut the dough into quarters. Working one piece at a time, flatten and run it through a pasta machine, starting at the widest setting and getting progressively narrower.
7. Cut the pasta sheets into desired noodles (e.g., fettuccine) using the machine’s cutter or a knife.
8. Cook in a large pot of salted, boiling water for 2-4 minutes until al dente.

Notes

• Do not skip the 30-minute rest; it’s essential for relaxing the gluten so you can roll the dough easily.
• Kneading for the full 8-10 minutes is critical for developing the pasta’s signature chewy texture.
• If you don’t have a pasta machine, roll the dough as thin as possible with a rolling pin and slice it with a knife.
• Toss cut noodles with extra flour to prevent sticking.

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