Pasta: a great affordable good which could be brilliant in different ways. But the truth is, one cup of instant noodles is far different from the world-class pasta experience found at a restaurant. A benefit of the cooking tutorial is that Bobby Flay, an accomplished chef, is sharing recipes for easy pasta dishes that will make you look like a pro.
1. Embrace the Food Processor for Fresh Pasta Dough.
As for the pasta dough, Flay says that we can forget about the hard-to-knead recipes and use the food processor instead. It can be a great time saver and do wonders when the time required for veggies chopping and ingredients grating is drastically reduced. Just measure up some flour, eggs, and a big spoonful of olive oil sit back and let the machine mix it for you. By creating this method we ensure even mixing of the dough without overworking the dough which can result in a tough texture.
2. Sauté with Avocado Oil for Extra Flavor.
Let’s cut to the chase. Olive oil is the perfect complement for pasta dishes because Flay advises you to also try avocado oil for which you’ll be pleasantly surprised. Avocado oil has a cooking point that remains high, hence it is the right one for high heat sautéing. The fact that the “cookware” prevents the food from sticking while also roasting (delicately caramelizing) veggies such as peppers, onions, and carrots for the pasta sauce provides an additional and eye-pleasing benefit as it adds a subtle nutty flavor without burning.
3. Keep it Chunky: The Secret to a Robust Tomato Sauce.
Put aside the creamy, off-the-shelf dressings, we’re making sauces today! Flay works up a list of essential things that make a way-above-average tomato sauce- texture is among the most important things on the list. He does not only stress the type of tomato but also advises on the best way to crush them by hand using a potato masher. The intense rolling operation here creates a slightly rustic yet chunky sauce that allows some tomato pieces to leave some texture while others break down, adding the sauce with loads of rich flavors and depth.
4. Don’t Toss the Shells: Shrimp Stock for Extra Depth.
Did you think of planning a seafood pasta? Save those shrimp shells! Flay advises putting the shrimp into the shells and using the mixture to make a rich and aromatic homemade shrimp stock. If you only simmer the shells with some aromatics including onions, celery, and carrots for a seafood-infused broth, those would be much better sauces. This is an amazing method to enhance the newly tasted ingredients and make good use of our scraps so that no food is wasted.
5. The Magic of Cheese and Butter: Binding and Flavor Boost.
Here’s a secret weapon for achieving that restaurant-style finish: with a little butter and cheese, too. Nonetheless, the traditional Italian recipes abhor the mixing of cheese with seafood. Nevertheless, Flay depicts that a light, finely grated parmesan cheese serves as an agent of the pasta and the sauce joining together. Cheese inherently has a milky dairy flavor and the saltiness, of butter is instrumental in creating a silky smooth consistency. Flay is just pointing out, that cheese, of course, shouldn’t be too much and you’ll need just a light topping to bring everything together.
Bonus Tip: Cook Your Pasta Right.
Whilst it may sound like an obvious point, I will touch on it briefly. Do not forget to use salty water as your pasta cooks. The right amount of salt then seasons the pasta during and after the cooking through and through, watering the pasta to ensure good cooking. You should never rinse pasta once you have drained the water; rather the starchy water is usually needed to help the sauce cling to the noodles for a better flavor.
These Bobby Flay tricks can make a world of difference between a ho-hum and an outstanding pasta dish. OK, because you prefer a filling dish of fresh pasta the next time you crave it, instead of using ready-made sauce please try out the below tips. Practice is the key! You will become an awesome pasta chef soon!
