Make fresh pasta dough in the food processor: Bobby Flay’s method for making fresh pasta dough is a game-changer. By utilizing a food processor with the blade attachment, he streamlines the process, effortlessly blending together eggs, flour, and squid ink (for those who desire a unique flavor and color profile). The squid ink not only adds a hint of brininess but also serves a practical purpose by preventing the pasta from oxidizing, ensuring it retains its freshness. After the initial mix, Flay recommends a brief hand-kneading session before allowing the dough to rest. This resting period is crucial as it allows the gluten to relax, resulting in a more elastic and easier-to-work-with dough. Shaping the pasta into loose nests instead of drying it on a rack helps maintain its moisture, ensuring a tender texture when cooked.
Sauté with avocado oil: When it comes to sautéing aromatic ingredients like garlic and onion for the pasta sauce, Flay opts for avocado oil over traditional extra virgin olive oil. This choice is driven by avocado oil’s higher smoke point and milder flavor profile, which allows the delicate aromatics to shine without overpowering other components of the dish. By reserving extra virgin olive oil for drizzling over the finished pasta, Flay ensures a burst of rich, fruity flavor that adds depth to the dish.
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