To underscore the red wine flavor of their oxtails braised in red wine, the authors used wine rather than water in this homemade pasta recipe. (Brilliant, no?!) What results is stunning to the eye as well as the palate. Don’t let its staggeringly keen looks keep you from smothering its vibrant hue with all manner of sauces. We prefer the silken pasta rolled out in wide ribbons known as pappardelle, shown in the photo above, which are especially adept at standing up to the robustness of ragus.–Renee Schettler Rossi
LC Simply Stunning Note
When we say this intensely hued red wine pasta is simply stunning, of course we mean that it’s visually breathtaking. We also mean that it comes together so simply as to stun us. Love when that happens!
Homemade Red Wine Pasta Recipe
- Quick Glance
- 1 H
- 1 H, 45 M
- Makes about 2 pounds
- 4 large eggs
- About 2 tablespoons extra-virgin olive oil
- About 2 cups (500 ml) dry red wine
- 8 cups (2 1/2 pounds or 40 ounces) 00 flour*, plus more for dusting
- Semolina flour, for dusting
- Salt, to taste
- 1. Crack the eggs into a large liquid measuring cup and add about 2 tablespoons olive oil (roughly 2 good glugs). Pour wine into the measuring cup until the total liquid volume measures 2 1/2 cups. Whisk the ingredients together.
- 2. Dump the flour in a bowl and make a well in the center. Pour the wine mixture into the well and, using your hands, work the liquid into the flour until the mixture starts to come together in a ball. Turn the dough ball out onto a clean work surface and knead the dough until it’s smooth and has a nice elasticity, about 10 minutes. (The dough is ready when you press it with a fingertip and it springs back immediately.) Wrap the pasta dough with plastic wrap and let it rest at room temperature for 30 minutes.
- 3. To form the pasta dough into pappardelle, roll the pasta dough through a standard pasta machine set to the number 4 setting. Then dust it on both sides with flour and lay it on a work surface. Cut the sheet widthwise into sections 8 inches long. Using a fluted or straight pasta cutter, cut down the length of the pasta sheet to make noodles about 1 inch wide. Place the noodles, not touching, on a semolina-dusted baking sheet.
- 4. Bring a large pot of salted water to a boil. When the water is boiling, drop in the pasta and cook until the desired doneness. (If you intend to toss the pasta in a skillet with some sauce and warm it for a minute or two, you should cook it until not quite al dente, 3 to 5 minutes. Don’t worry about the pasta being too toothsome. It will continue to cook in the sauce. If you intend to drain the pasta and dress it with sauce, cook the pasta a minute or so longer.) Drain the pasta, reserving some of the cooking water. Serve as desired.
*00 Flour Note
- The traditional flour used for pastamaking, Italian “00″ flour isn’t inexpensive. But it is worth its weight in gold—or pasta. Whichever you value more. Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
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