Mohamed Shili This easy homemade pasta recipe by Bobby Flay is a quick and simple way to elevate your meals. Perfect for weeknight dinners or special occasions, it’s made with just a few common ingredients you likely already have. The dough is tender, versatile, and can be shaped into anything from silky ribbons to hearty lasagna sheets.
Recipe Ingredients:
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 egg, beaten
- 2 tablespoons water (Optional)
How To Make Homemade Pasta?
- Combine the flour and egg: In a medium bowl, mix 120g / 1 cup of flour with ½ teaspoon of salt. Create a well in the center and pour in the beaten egg. Mix until a shaggy dough forms, adding water a little at a time if the mixture is too dry.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead for 3 to 4 minutes until the dough is smooth and elastic. Wrap it tightly in cling film (plastic wrap) and let it rest for 30 minutes to 1 hour.
- Roll the dough: Divide the dough into 2 or 3 portions. Roll each portion by hand using a rolling pin, or pass it through a pasta machine. Start at the thickest setting and gradually reduce to achieve your desired thickness.
- Cut the pasta: Shape the pasta as desired—wide ribbons for pappardelle, thin strips for fettuccine, or sheets for lasagna. Dust with a little flour to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2 to 4 minutes, depending on the thickness. Drain, toss with your favorite sauce, and serve immediately.
Recipe Tips:
- Use the right flour: For tender pasta, use all-purpose flour. For a firmer texture, mix in semolina flour. The balance gives the best results.
- Don’t skip resting the dough: Resting for at least 30 minutes makes the dough easier to roll and helps the pasta keep its shape during cooking.
- Roll evenly: When rolling the dough, aim for even thickness. Uneven dough can lead to some pieces cooking faster than others.
- Flour lightly: Dust the dough and your workspace with just enough flour to prevent sticking. Too much flour can make the pasta tough.
- Cook immediately or dry: Fresh pasta cooks quickly, so watch it closely. If not cooking right away, dry it slightly to avoid sticking or refrigerate for later use.
How To Store Leftovers?
- Refrigerate: First, let the leftover homemade pasta dry slightly or reach room temperature if cooked. Then, place it in an airtight container or resealable bag and refrigerate for up to 2 days.
- Freeze: If freezing, dry the uncooked pasta slightly first to prevent sticking. Place it in a freezer-safe bag or container and freeze for up to 2 months. To use, thaw in the refrigerator overnight and cook as normal.
Nutrition Facts
Serving Size: 1 serving (57g cooked pasta)
- Calories: 74
- Total Fat: 0.99g
- Saturated Fat: 0.23g
- Cholesterol: 23.4mg
- Sodium: 47.3mg
- Potassium: 12mg
- Total Carbohydrate: 13.4g
- Dietary Fiber: Data not available
- Sugars: Data not available
- Protein: 3g
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Bobby Flay Homemade Pasta
Description
This easy homemade pasta recipe by Bobby Flay is a quick and simple way to elevate your meals. Perfect for weeknight dinners or special occasions, it’s made with just a few common ingredients you likely already have. The dough is tender, versatile, and can be shaped into anything from silky ribbons to hearty lasagna sheets.
Ingredients
Instructions
- Combine the flour and egg: In a medium bowl, mix 120g / 1 cup of flour with ½ teaspoon of salt. Create a well in the center and pour in the beaten egg. Mix until a shaggy dough forms, adding water a little at a time if the mixture is too dry.
- Knead the dough: Transfer the dough to a lightly floured surface. Knead for 3 to 4 minutes until the dough is smooth and elastic. Wrap it tightly in cling film (plastic wrap) and let it rest for 30 minutes to 1 hour.
- Roll the dough: Divide the dough into 2 or 3 portions. Roll each portion by hand using a rolling pin, or pass it through a pasta machine. Start at the thickest setting and gradually reduce to achieve your desired thickness.
- Cut the pasta: Shape the pasta as desired—wide ribbons for pappardelle, thin strips for fettuccine, or sheets for lasagna. Dust with a little flour to prevent sticking.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2 to 4 minutes, depending on the thickness. Drain, toss with your favorite sauce, and serve immediately.
Notes
- Use the right flour: For tender pasta, use all-purpose flour. For a firmer texture, mix in semolina flour. The balance gives the best results.
- Don’t skip resting the dough: Resting for at least 30 minutes makes the dough easier to roll and helps the pasta keep its shape during cooking.
- Roll evenly: When rolling the dough, aim for even thickness. Uneven dough can lead to some pieces cooking faster than others.
- Flour lightly: Dust the dough and your workspace with just enough flour to prevent sticking. Too much flour can make the pasta tough.
- Cook immediately or dry: Fresh pasta cooks quickly, so watch it closely. If not cooking right away, dry it slightly to avoid sticking or refrigerate for later use.
Bobby Flay Homemade Pasta