This homemade red wine pasta recipe, made with 00 flour, red wine, eggs, and olive oil, goes spectacularly well with any wine-braised ragu. And wait’ll your guests catch its eye-catching colors.
To underscore the red wine flavor of their beef ragu with 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, a pasta shape that’s especially adept at standing up to the robustness of ragus. When we say this intensely hued red wine pasta is simply stunning, we also mean that it comes together so simply as to stun us. Love when that happens! Originally published February 3, 2014.–Renee Schettler Rossi
Homemade Red Wine Pasta
- Quick Glance
- 1 H
- 1 H, 45 M
- Makes about 2 pounds
IngredientsEmail Grocery List
*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.
Recipe Testers Reviews
The homemade red wine pasta was very good and, in fact, my tasters said it was awesome. I only used 1/4 of the red wine pasta recipe and saved the rest for another meal. (It can be kept in the fridge for a short time or frozen or just reduce the recipe.)
I only made half of the red wine pasta dough and it came together just as written without any problems. The pasta was easy to work with, but it did take 40 minutes to roll and cut half the dough recipe. The homemade pasta is a lovely, deep, lavender color.
I was a bit skeptical at first about the instruction to roll the pasta to the #4 setting on your pasta machine. That's a bit thicker than I normally roll pasta. But it really worked well. I served it with the oxtails braised in red wine, and the thick, soft noodles carried the sauce perfectly and retained a great texture.
Usually you should roll out pasta as thinly as possible. Here the author recommends a medium thickness (#4 on your pasta machine ). I first thought, that's way too thick and the pasta will taste too chewy. But it works really well, especially since you cook the pasta in the sauce for a couple minutes and don't want it to break apart. Besides, it's very easy to roll out with the machine when you don't make it too thin. Try to get the 00 flour. It really makes a difference in the pasta. If you can't get it, mix some all-purpose flour with some cake flour to decrease the protein content.