FOOD NEWS
Bobby Flay's Simple Tip For Making Pasta Dough In A Flash
By Greta Pano
Those who have made pasta from scratch know it's an upgrade from the boxed stuff, but the process is time-consuming. Celebrity chef Bobby Flay has a tip to simplify it.
At last year's Food & Wine Classic in Aspen, Flay did a live cooking demo and made his pasta dough in a flash by using a food processor with a regular blade attachment.
To mirror this simple method, blend your pasta dough ingredients (typically just flour and eggs, but sometimes also olive oil and salt) in your food processor using the S blade.
After making the pasta dough in the food processor, Flay kneads it, wraps it in plastic wrap, and lets it rest for up to 24 hours before rolling it out and cutting it into noodles.
Flay likes to take the long strands and make loosely wrapped nests to dry on a flour-dusted sheet pan. Resting them in nest form prevents them from losing too much moisture.
Homemade pasta dough can be made up to two days in advance. If you plan to use it tomorrow or the next day, refrigerate the dough after kneading it or forming your nests.
You can make pasta dough with just flour and eggs, or make it stand out with other ingredients. Bobby Flay likes to add squid ink to pasta dough for its appearance and saltiness.