By JENNIFER MATHEWS
Bobby Flay's Pro Tip For Making Fresh Pasta In No Time
Chef Bobby Flay's modern approach to making fresh pasta uses a food processor to do most of the work, streamlining traditional methods and resulting in easy, fast fresh pasta.
Rather than mounding flour on your countertop to form a well for eggs and water, the ingredients are simply put in a food processor. Preparation time varies by recipe and quantity.
Pulse the dough ingredients using the standard blade until they form a ball. If the dough is too wet, add a sprinkling of flour. If it’s too dry, slowly add small amounts of water.
Next, knead the dough by hand for about one minute, ensuring that you don’t overwork it. Elastic and slightly chewy dough results in pasta with the ideal mouthfeel.
After kneading, let the dough rest, wrapped in plastic, for at least 30 minutes before rolling and cutting. Work in small batches to keep the dough from becoming too dry.
For an extra flavor kick, you might also try Flay’s trick of adding squid ink, which turns the dough a deep black color and adds a unique twist to your pasta dishes.