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