Bobby Flay Pasta Recipe

Flay is a well-known chef for his innovative dishes that emphasize grilling everything, particularly meats grilled in glazes, relishes, and spicy sauces. These dishes are infused with the Southwest’s flavors and heat.

Bobby Flay Pasta Recipe


Pasta Dough

  • 2 cups all-purpose flour, plus more for dusting
  • 3 large eggs plus 1 yolk


  • 2 tablespoons olive oil
  • 8 ounces bacon, diced
  • 1 1/2 pounds ground chuck (80/20)
  • 1/2 pound ground pork (80/20)
  • 1 teaspoon ground-dried fennel
  • 1/4 teaspoon Calabrian chile flakes
  • Kosher salt and freshly ground black pepper

Quick Bolognese Sauce

  • 2 tablespoons olive oil
  • 1 medium stalk celery, finely diced
  • 1 small bulb fennel, finely diced
  • 1 medium red onion, finely diced
  • 1/2 medium carrot, finely diced
  • 4 cloves garlic, smashed to a paste or finely grated
  • 2 tablespoons tomato paste
  • 1 teaspoon ground-dried fennel
  • 1 cup rose wine
  • One 28-ounce can of plum tomatoes
  • 2 cups chicken stock
  • Kosher salt and freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley leaves, plus more for garnish
  • 1 tablespoon finely chopped fresh oregano

Garlic Bread

  • 1 loaf Ciabatta, cut lengthwise
  • 1 stick (8 tablespoons) of unsalted butter at room temperature
  • 2 cloves garlic, smashed to a paste
  • Kosher salt and freshly ground black pepper
  • 1/4 cup creme fraiche for serving
  • Freshly grated Parmigiano-Reggiano for serving


Step By Step Preparation Method

  1. Make the pasta dough by combining the flour, egg and yolk in a food processor. Pulse until the dough is formed. Place the dough on a lightly floured counter and knead for about one minute until it is smooth and comes together. Cover with plastic and refrigerate for 30 to 24 hours.
  2. Divide the dough into four pieces. Flatten one portion of the dough with your hands and form it into a rectangle measuring 1/2 inch in thickness. Lightly dust the dough with flour, and then pass it through the pasta machine’s widest setting. If the dough is not as you expected, shape it into a rectangle. It can be folded in thirds like a letter. If necessary, flatten to 1/2 inch thickness. It should be passed through the largest setting with the seam perpendicular to the rollers. If the dough becomes sticky, repeat this folding and rolling process 10-12 times.
  3. Pass the dough through the pasta machine’s next setting without folding it. Continue to reduce the space between the rolling pins, dusting the pasta lightly with flour each time you pass it until it is approximately 1/16 inch thick and 3 inches wide.
  4. Place the rolled-out dough on a work surface. Then, roll out the rest of the dough the same way. Each piece of dough should be cut into 11-inch pieces. Make fettuccine from the dough. You can also use fresh or store-bought dried fettuccine.
  5. Heat the oil in a large skillet over medium heat to cook the meat. Cook the bacon slowly for 8-10 minutes or until all the fat has been rendered. Use a slotted spoon or a spatula to transfer the bacon to a plate lined with paper towels.
  6. Turn the heat up high and add the chuck, pork, and chile flakes to the pan. Season with salt, pepper, and fennel. Cook for about 10 minutes, stirring, until the pork is golden brown. Drain any excess fat from the saucepan.
  7. To make quick bolognese sauce, heat the oil in a Dutch oven until it shimmers. Cook the celery, fennel and onion until tender, approximately 5 minutes. Cook for 1 minute. Cook for one minute more.
  8. Cook the wine until it is reduced by half. This should take about three minutes. Cook the tomatoes with the chicken stock until they soften. Use a potato masher or a wooden spoon to coarsely mash the tomatoes. Cook until the sauce boils and thickens slightly, approximately 15 minutes. Continue to cook the sauce until it thickens, adding the bacon, chuck, and pork. Season the dish with salt and pepper by adding the chopped parsley and oregano.
  9. To make garlic bread, heat the oven.
  10. Place the ciabatta cut side down on a baking sheet. Broil the ciabatta until it is lightly golden brown. In a small bowl, combine the butter, garlic and salt. Broil the bread for 2 minutes, then spread the garlic butter on top. Let cool, then cut into slices.
  11. Serve: Bring a large saucepan of salted water over high heat. Cook the pasta for 4 minutes or until it is al dente. If you are using dried noodles, please follow the package instructions. Drain the pasta and reserve a cup of pasta water. Place about 2 cups of sauce in a large skillet over high heat. Mix the pasta, the creme fraiche and some pasta water. Add a few spoonfuls of Parmigiano-Reggiano. Mix, add the parsley, and serve. Reserve any sauce left over for another use.

Bobby Flay Pasta Salad Recipe

Are you a pasta fan? If so, you should try this Bobby Flay classic pasta salad recipe. This pasta salad is creamy and tangy, with amazing flavours. The salad is made with mayonnaise and crunchy vegetables. Are you ready to make it?


  • Macaroni Pasta
  • Water
  • Mayonnaise
  • Red Wine Vinegar
  • Mustard Sauce
  • Olive Oil
  • Capsicum
  • Carrots
  • Onions
  • Sugar
  • Parsley
  • Sweet Paprika
  • Salt
  • Black Pepper

pasta-salad-recipe served in

Step By Step Preparation Method

Boil Pasta

Heat the pot on high heat with some water and salt. Add macaroni pasta to the pot. Boil the pasta for 10 minutes or until it is well-cooked.

Once the pasta is cooked, drain it into a bowl. To prevent them from sticking, drizzle some olive oil over the pasta. Set it aside.

Dress up

Combine mayonnaise with olive oil, mustard sauce and red wine vinegar. Add sugar, salt, black pepper, and sweet paprika to a bowl. Mix thoroughly.

Pasta Salad

Mix cooked pasta with chopped vegetables like onions, capsicum, and carrots. Add celery and chopped parsley. Combine with the salad dressing.

Add more parsley. Bobby Flay’s pasta salad is ready. you can also add some coleslaw to your salad to make it more flavorful.

Bobby Flay Shrimp Pasta Recipes

This recipe makes the most of shrimp. It starts by turning the shells into a flavorful and fragrant stock. The stock is then transformed into a delicious garlic cream sauce for pasta. This dish is a delight for shrimp lovers.


  • 1 pound medium shrimp
  • 2 tablespoons vegetable oil
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • 1 yellow onion, diced
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh parsley
  • Kosher salt
  • Kosher salt
  • 12 ounces fresh fettuccine
  • 3 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 3 cloves garlic, chopped
  • 1/2 cup heavy cream
  • 1 cup grated Parmesan
  • Chopped fresh parsley, for garnish

Step By Step Preparation Method

  • To make shrimp stock, peel and devein shrimp. Reserve the shells. Place the shrimp in a bowl covered with ice. Cover and refrigerate.
  • In a large saucepan, heat the oil over medium-high heat. Stir in the celery, garlic, and onion. Cook for 7 minutes. Stir in the shrimp shells, and cook for 1 minute. Add the tomato paste. Bring to a boil the white wine. Allow simmering for 3 minutes or until only a few spoonfuls are left in the pan. Peppercorns, bay leaves, and thyme are added. Add 3 cups of cold water. Bring to a boil on high heat. Reduce heat to a simmer, and let it simmer for 15 minutes. Add 1 teaspoon salt to the mixture.
  • Strain the stock and press on the solids to remove any liquid. There should be about 2 cups. Set aside.
  • To make the pasta, bring a large saucepan of salted water over high heat to boil. Cook the pasta according to package instructions. Drain the pasta and place it in a bowl.
  • Heat the butter in a large saucepan over medium heat. Stir in the garlic and paprika. Cook, stirring, for about 30 seconds or until butter turns a vibrant, fragrant red. Bring to a boil the shrimp stock. Cook for 5 minutes or until the shrimp stock is reduced halfway.
  • Add the cream to the saucepan and bring it to a boil. Stir occasionally and simmer on medium heat for 2 to 3 minutes. Cook the shrimp until they are cooked through. Toss in the pasta and Parmesan. Sprinkle with salt and pepper.

Bobby Flay’s Smart Trick to Make Any Pasta Recipe More Delicious

Bobby Flay may love the creamy texture and flavour of truffle gnocchi pasta or the aroma of marinara sauce with tomato and herb flavours. Still, Bobby Flay has a secret ingredient that elevates all his pasta dishes. You will want to use this secret ingredient from now on.

What is your go-to tip for making pasta more delicious? Flay uses crunchy, crispy breadcrumbs for extra texture in any pasta dish he makes. Flay claims that when he adds the crunch, it’s an extra something the judges love. Flay’s secret ingredient is what makes his dishes so delicious.

Flay doesn’t use the same breadcrumbs you can find in the grocery store or even just crumbles some bread up (please do not). Flay uses butter and olive oil to make a mixture. He then adds chopped and smashed garlic and some kosher salt. Flay then adds panko breadcrumbs to the oil and then toasts the breadcrumbs or its alternative in the skillet until they turn a golden brown.

Rate this post

Add a Comment

Your email address will not be published. Required fields are marked *