Homemade Red Wine Pasta
This homemade red wine pasta recipe creates a tender pasta dough made with red wine in place of water along with the usual 00 flour, eggs, and olive oil. It goes stunningly and spectacularly well with any wine-braised ragu. Wait'll your guests catch its eye-catching colors.
Ingredients
- 4 large eggs
- 2 tablespoons extra-virgin olive oil
- 2 cups dry red wine
- 8 cups 00 flour* (see * above), plus more for dusting
- Semolina flour, for dusting
- Salt, to taste
Instructions
- Crack the eggs into a large liquid measuring cup and add about 2 tablespoons olive oil (roughly 2 good glugs). Pour enough wine into the measuring cup until the total liquid volume measures 2 1/2 cups (750 ml). Whisk the ingredients together.
- 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.
- To form the pasta dough into pappardelle, as in the photo above, 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. Otherwise, form it into whatever shape you fancy, using your own experience or the shaping instructions toward the end of this recipe as your guide.
- 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 however your heart desires.
Nutrition
Serving: 1portion | Calories: 571kcal | Carbohydrates: 97g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 38mg | Fiber: 3g | Sugar: 0.4g