Make Fresh Homemade Pasta in Just 3 Minutes With This Totally Genius Recipe Hack

Top Chef's Fabio Viviani reveals his brilliant shortcut for fresh pasta.

Pasta from scratch can seem like a daunting task. There's measuring, mixing by hand, kneading, rolling, and who knows what else. Why bother—a box of Barilla will do, right?

But there's really no comparison between fresh and dried pasta. And what if you could make fresh, from-scratch pasta in just three minutes, simply by tossing a few ingredients into your food processor?

It sounds scandalous (but what about the flour well and cracking the egg in the center and folding the flour in and—), but Top Chef's Fabio Viviani uses the food processor to make all kinds of pasta, which dramatically cuts dow on prep time. His tried-and-true method is incredibly easy, plus it's Top Chef- and Italian chef-approved.

A post shared by Fabio Viviani (@fabioviviani) on

The recipe comes from the cheftestant's latest cookbook, Fabio's 30-Minute Italian. Give it a whirl, then pair it with his 20-minute Bolognese sauce (recipe below) for the quickest, most satisfying Italian meal ever.

Fresh Egg Pasta

Serves 3 to 4

Ingredients:

  • 2 egg yolks
  • 4 whole eggs
  • Pinch of salt
  • ½ teaspoon pepper
  • 1 teaspoon olive oil
  • 2 cups flour, plus extra on the side (in case eggs are bigger than usual)

Instructions:

1. Place the egg yolks and whole eggs in a food processor using the blade attachment. Add the salt, pepper and olive oil, and pulse a few times.

2. Add half of the flour and pulse until the eggs absorb it and you have a semi-thick paste. Add the rest of the flour and allow the blade to rotate continuously. When the dough is ready, you should see a ball-shaped mass of dough bouncing around the canister. If the dough is still too wet to the touch, add an extra tablespoon of flour. If it is a bit dry, add a little water.

3. Take the pasta dough out and roll/shape according to the directions of the recipe you are making. If you’re saving some of the unshaped pasta dough for later, wrap it in plastic wrap and place it in the fridge for up to 6 days.

Fresh Pasta with 20-Minute Sausage and Beef Bolognese Sauce

Serves 3-4

You could use another pasta with this sauce, but pappardelle is classic. Making the sauce for the pasta doesn’t take much time, while making a classic Bologna sauce is a lengthy, complex process of layering vegetables, beef, pork, milk, wine and tomatoes. A lot going on. The trick for this quicker sauce is to cook everything rapidly on a high fire and then add sausage to boost the flavor. It will also help if you do not reach for the leanest ground beef. A little fat means a fuller-flavored sauce.

Prep Time: 15 minutes

Cooking Time: 20 -25 minutes

Ingredients:

  • 3 tablespoons of extra virgin olive oil
  • ¼ cup grated carrot
  • ¼ cup grated onion
  • ½ pound mild Italian sausage, ground
  • 1 pound ground beef, 80/20
  • 2 tablespoons tomato paste
  • 3 garlic cloves, sliced
  • ¼ cup red wine
  • 1 large can crushed tomatoes
  • ½ pound fresh pasta
  • 3 tablespoons minced fresh basil
  • ¼ cup minced parsley, with some reserved for garnish
  • Salt and pepper
  • Grana Padano cheese, grated for garnish

Instructions:

1. Bring 4 quarts salted water to a boil in large pot.

2. In a large pot on high heat, add extra-virgin olive oil. Add carrot and onion and cook for 1 minute. Add both sausage and ground beef and cook until ¾ done, about 5 minutes.

3. Add tomato paste and garlic and cook for 2 minutes. Deglaze with wine and reduce for 2 minutes. Season with salt and pepper.

4. Stir in crushed tomatoes and reduce for 10 minutes on medium heat until slightly thickened.

5. Add pasta to water and cook for 2 to 3 minutes, stirring to prevent sticking.

6. Stir in basil, parsley, and pasta and season with salt and pepper. Add pasta cooking water, if needed, to loosen sauce to liking. Garnish with grated cheese and parsley.

Credit: From Fabio’s 30-Minute Italian by Fabio Viviani; published by St. Martin’s Press. Copyright ©2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 80, 108-109.

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