Bobby Flay's Easy Homemade Pasta Dough

Ingredients

• 2 cups All-Purpose Flour (for the pasta dough, measured loosely)
• 3 large Eggs (room‑temperature whole eggs)
• 1 large Egg Yolk (extra yolk adds richness to the dough)
• 2 tablespoons Semolina Flour (for dusting the dough to prevent sticking)
• 2 tablespoons Olive Oil (extra‑virgin, for the sauce)
• 1 tablespoon Unsalted Butter (cut into small pieces, for the sauce)
• 10 leaves Fresh Basil Leaves (torn roughly)
• 1 cup Cherry Tomatoes (halved and blistered)
• 1/4 cup Parmigiano-Reggiano Cheese (freshly grated)
• to taste pinch Salt (for pasta water and final seasoning)
• to taste pinch Black Pepper (freshly ground)
• 4 quarts Water (for boiling pasta)

Instructions

1. Make the Pasta Dough

   Place 2 cups of all‑purpose flour into the food processor bowl, add the 3 whole eggs and the extra yolk, then pulse until a rough ball forms.

   Time: PT1M

2. Adjust Consistency

   Scrape the dough onto a lightly floured surface and knead briefly; add a pinch of flour if sticky, or a few drops of water if dry, until smooth.

   Time: PT1M

3. Rest the Dough

   Shape the dough into a disc, wrap tightly in plastic wrap, and let rest at room temperature for 15 minutes to relax the gluten.

   Time: PT15M

4. Roll the Dough Thin

   Divide the rested dough into four pieces. Feed each piece through the KitchenAid pasta roller, starting at the widest setting and gradually decreasing to the desired thinness (about setting 4).

   Time: PT5M

5. Cut into Fettuccine

   Attach the fettuccine cutter and feed the flattened sheets through to create ribbons. Lightly toss the ribbons with a little semolina flour to keep them separate.

   Time: PT2M

6. Boil the Pasta

   Bring 4 quarts of water to a rolling boil, season generously with salt, add the fresh fettuccine, and cook for 60 seconds or until al dente.

   Time: PT5M

   Temperature: 100°C

7. Prepare the Quick Sauce

   While the pasta cooks, heat 2 tbsp olive oil and 1 tbsp butter in a skillet over medium heat, add the halved cherry tomatoes and sauté until just blistered, then add torn basil leaves and a splash of reserved pasta water.

   Time: PT5M

   Temperature: medium heat

8. Combine Pasta and Sauce

   Add the drained fettuccine to the skillet, toss to coat, then finish with grated Parmigiano‑Reggiano, a pinch of black pepper, and additional pasta water if needed for a glossy finish.

   Time: PT2M

9. Plate and Serve

   Twirl portions onto plates, drizzle any remaining sauce, and garnish with extra grated cheese and a few fresh basil leaves.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread flour, Tipo 00 flour
• Instead of Eggs: large eggs
• Instead of Egg Yolk: extra egg yolk
• Instead of Semolina Flour: fine cornmeal, extra‑fine cornmeal
• Instead of Olive Oil: vegetable oil
• Instead of Unsalted Butter: margarine
• Instead of Fresh Basil Leaves: dried basil (reduced flavor)
• Instead of Cherry Tomatoes: regular tomatoes, diced
• Instead of Parmigiano-Reggiano Cheese: Pecorino Romano, Grana Padano
• Instead of Salt: kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Food Processor
• Plastic Wrap
• KitchenAid Pasta Machine Attachment
• Fettuccine Cutter Attachment
• Large Pot
• Colander
• Skillet
• Tongs
• Mixing Bowl

Critical Steps — Do Not Skip

• Forming a cohesive dough ball in the food processor
• Resting the dough to relax gluten
• Rolling the dough to the correct thinness
• Cooking the fresh pasta for only 60 seconds
• Using reserved pasta water to emulsify the sauce

Chef Tips from the Video

• Use room‑temperature eggs to avoid shocking the flour.
• Dust the rolling surface with a mixture of flour and semolina for optimal slip.
• Reserve pasta water before draining; its starch helps bind the sauce.
• Taste the sauce after adding the basil; fresh herbs lose flavor quickly.

Troubleshooting

Storage

Refrigerator: Store uncooked dough, wrapped tightly, for up to 2 days.

Freezer: Freeze rolled sheets on a parchment sheet, then transfer to a freezer bag; use within 1 month.

Room temperature: Do not store fresh pasta at room temperature; it will dry out.

Make-Ahead Tips

• Prepare the dough up to the resting stage and refrigerate for up to 24 hours.
• Fresh pasta can be frozen after rolling; cook from frozen, adding 30 seconds to cooking time.
• Sauce ingredients can be pre‑chopped and stored in the fridge for up to 2 days.

Frequently Asked Questions