Sandra This Bobby Flay Pasta Dough Recipe is a fresh and tender recipe, which is made with all-purpose flour and eggs. It’s a classic Italian staple, ready in about 50 minutes (including resting time).
Bobby Flay Pasta Dough Ingredients
- 2 cups all-purpose flour, spooned & leveled
- 3 large eggs
- ½ teaspoon sea salt
- ½ tablespoon extra-virgin olive oil
How To Make Pasta Dough
- Make the Dough Nest: Place the flour on a clean work surface and create a large, deep well in the center. Add the eggs, olive oil, and salt into the well. Use a fork to gently break up the eggs and whisk them together, while keeping the flour walls intact. Gradually mix the flour from the inner walls into the eggs with your hands or the fork until a shaggy ball forms.
- Knead the Dough: Knead the dough by hand for 8 to 10 minutes until it becomes smooth, elastic, and cohesive. If the dough feels too dry and crumbly, sprinkle a tiny bit of water on it. If it’s too sticky, dust with more flour.
- Rest the Dough: Shape the dough into a smooth ball, wrap it tightly in plastic wrap, and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling much easier.
- Prepare for Rolling: Dust 2 large baking sheets with flour and set aside. Unwrap the dough and slice it into four equal pieces. Keep the pieces you aren’t working with covered.
- Roll the Dough: Flatten one piece of dough into an oval disk. Run it through a pasta roller or pasta maker on level 1 (the widest setting) three times. Fold both short ends of the dough to meet in the center, then fold the dough in half to form a rectangle. Run the dough through the roller three times on level 2, three times on level 3, and once on levels 4, 5, and 6 (or until you reach your desired thinness).
- Prepare the Pasta Sheets: Lay half of the long pasta sheet onto a floured baking sheet and sprinkle the top with flour. Fold the other half of the sheet on top and sprinkle more flour on top. Ensure all sides are floured to prevent sticking. Repeat with the remaining dough pieces.
- Cut and Cook the Pasta: Run the pasta sheets through the pasta cutter attachment (such as a fettuccine or spaghetti cutter). To cook, drop the pasta into a large pot of salted boiling water for 1 to 2 minutes, until al dente.
Recipe Tips
- Why knead for 10 minutes? Kneading develops the gluten structure, which gives fresh pasta its signature “bite” and elasticity. If you under-knead, the pasta will be mushy and soft when cooked. The dough should feel smooth like a baby’s cheek when done.
- Why rest the dough? Resting allows the gluten strands to relax. If you try to roll the dough immediately after kneading, it will be rubbery and will spring back, making it impossible to get thin sheets.
- How thin should I roll it? For fettuccine or tagliatelle, usually rolling to setting 6 or 7 on a standard machine is perfect. For ravioli, you want it slightly thinner (setting 7 or 8) so the double layer of dough isn’t too thick.
- Can I make this by hand? Yes! If you don’t have a pasta machine, use a rolling pin to roll the dough as thinly as possible on a floured surface. Then, loosely roll the sheet up like a rug and slice it with a sharp knife to create noodles.
What To Serve With Fresh Pasta
Fresh pasta cooks in seconds and deserves a sauce that highlights its delicate texture.
- A simple Marinara Sauce
- Brown Butter and Sage
- Classic Carbonara
- Homemade Pesto
How To Store Fresh Pasta
- Refrigerate: Dust the cut pasta with flour, form into loose “nests,” and store in an airtight container in the refrigerator for up to 2 days.
- Freeze: Place the flour-dusted pasta nests on a baking sheet and freeze until solid (about 30 minutes). Transfer to a freezer bag and freeze for up to 3 months. You can cook it straight from frozen (add 1-2 minutes to cooking time).
- Dry: You can drape long noodles over a pasta drying rack for 24 hours until brittle, then store in a container at room temperature.
Bobby Flay Pasta Dough Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~290 kcal
- Total Fat: 5g
- Saturated Fat: 1.5g
- Cholesterol: 140mg
- Sodium: 350mg
- Total Carbohydrate: 48g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 11g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use “00” flour?
Yes, “00” flour is traditional for Italian pasta. It is ground finer than all-purpose flour and will result in a silkier, smoother dough. However, regular all-purpose flour (as Bobby Flay suggests) works perfectly fine and has a great bite.
Why is my dough dry and crumbly?
This can happen if your eggs were small or if the air is dry. Just wet your hands with water and continue kneading; usually, that small amount of moisture is enough to bring it together.
How long does fresh pasta cook?
Fresh pasta cooks much faster than dried boxed pasta. It usually only needs 1 to 3 minutes in boiling water. Taste a piece after 90 seconds to check for doneness.
Try More Recipes:
- Bobby Flay Homemade Pasta Recipe Recipe
- Bobby Flay Short Rib Ragu Recipe
- Bobby Flay Marinara Sauce Recipe
Bobby Flay Pasta Dough Recipe
Description
A foolproof, 4-ingredient recipe for fresh homemade pasta dough that is smooth, elastic, and perfect for making fettuccine, ravioli, or lasagna sheets.
Ingredients
Instructions
- Mound flour on a counter and make a well. Add eggs, oil, and salt.
- Whisk eggs with a fork, slowly incorporating flour from the edges.
- Knead by hand for 8-10 minutes until smooth and elastic.
- Wrap in plastic and rest for 30 minutes at room temperature.
- Cut dough into 4 pieces. Flatten one piece.
- Pass through pasta machine on the widest setting 3 times (folding in between).
- Dial down the settings, passing the dough through once on each level until thin.
- Cut into noodles and boil for 1-2 minutes.
Notes
- Do not skip the resting period; it relaxes the gluten so the dough can be rolled thin.
- Keep dough covered when not working with it to prevent drying out.
- Dust sheets generously with flour to prevent sticking.
Bobby Flay Pasta Dough Recipe
