Hamdi Saidani Bobby Flay’s Pasta Dough is made with all-purpose flour, eggs, sea salt, and extra-virgin olive oil. This delicious pasta dough recipe creates a tasty dish that takes about 62 minutes to prepare and can serve up to 4 people.
Ingredients Needed:
- 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 well in the center. Add the eggs, olive oil, and salt into the well. Use a fork to gently break up the eggs while keeping the flour walls intact. Gradually mix the flour into the eggs with your hands until a shaggy ball forms.
- Knead the Dough: Knead the dough for 8 to 10 minutes until it becomes smooth and cohesive. If the dough feels too dry, sprinkle a tiny bit of water on it. If it’s too sticky, dust with more flour. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
- Prepare for Rolling: Dust 2 large baking sheets with flour and set aside. Slice the rested dough into four pieces.
- 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.
- Prepare the Pasta Sheets: Lay half of the pasta sheet onto a floured baking sheet and sprinkle 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.
- Cut and Cook the Pasta: Run the pasta sheets through the pasta cutter attachment (such as a fettuccine cutter). Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Recipe Tips:
- Use Fresh Eggs: For the best texture and flavor, use the freshest eggs you can find. They help the dough come together more smoothly.
- Proper Flour Measurement: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the dough dry.
- Knead Thoroughly: Knead the dough for a full 8 to 10 minutes. This helps develop the gluten and makes the dough smooth and elastic.
- Rest the Dough: Let the dough rest for 30 minutes after kneading. This makes it easier to roll out and helps prevent it from tearing.
- Flour Generously: When rolling and cutting the dough, use plenty of flour to prevent sticking. This ensures your pasta sheets and noodles don’t clump together.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover pasta dough cool until it reaches room temperature. Then, wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days.
- Freeze: Wrap the pasta dough tightly in plastic wrap and then place it in a freezer-safe bag or container. It can be frozen for up to 1 month. To use, thaw the dough in the refrigerator overnight before rolling and cutting.
Nutrition Facts
Serving Size: 1 serving (approx. 100g)
- Calories: 300
- Total Fat: 9g
- Saturated Fat: 1.5g
- Cholesterol: 180mg
- Sodium: 200mg
- Potassium: 150mg
- Total Carbohydrate: 45g
- Dietary Fiber: 2g
- Sugars: 0g
- Protein: 10g
Try More Bobby Flay Recipe:
Bobby Flay Pasta Dough Recipe
Description
Bobby Flay’s Pasta Dough is made with all-purpose flour, eggs, sea salt, and extra-virgin olive oil. This delicious pasta dough recipe creates a tasty dish that takes about 62 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Make the Dough Nest: Place the flour on a clean work surface and create a well in the center. Add the eggs, olive oil, and salt into the well. Use a fork to gently break up the eggs while keeping the flour walls intact. Gradually mix the flour into the eggs with your hands until a shaggy ball forms.
- Knead the Dough: Knead the dough for 8 to 10 minutes until it becomes smooth and cohesive. If the dough feels too dry, sprinkle a tiny bit of water on it. If it’s too sticky, dust with more flour. Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
- Prepare for Rolling: Dust 2 large baking sheets with flour and set aside. Slice the rested dough into four pieces.
- 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.
- Prepare the Pasta Sheets: Lay half of the pasta sheet onto a floured baking sheet and sprinkle 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.
- Cut and Cook the Pasta: Run the pasta sheets through the pasta cutter attachment (such as a fettuccine cutter). Cook the pasta in a pot of salted boiling water for 1 to 2 minutes.
Notes
- Use Fresh Eggs: For the best texture and flavor, use the freshest eggs you can find. They help the dough come together more smoothly.
- Proper Flour Measurement: Spoon the flour into your measuring cup and level it off with a knife. This prevents adding too much flour, which can make the dough dry.
- Knead Thoroughly: Knead the dough for a full 8 to 10 minutes. This helps develop the gluten and makes the dough smooth and elastic.
- Rest the Dough: Let the dough rest for 30 minutes after kneading. This makes it easier to roll out and helps prevent it from tearing.
- Flour Generously: When rolling and cutting the dough, use plenty of flour to prevent sticking. This ensures your pasta sheets and noodles don’t clump together.
Bobby Flay Pasta Dough Recipe