Red wine pasta, its full of rich fruity flavours making it a great carrier for the sauce.
I used Ruffino’s chianti wine to create this red wine pasta dough. The flavours are beautiful and the texture is wonderfully chewy, making it feel even more comforting during the colder months.
I love to use this pasta with a hearty ragu or a simple brown butter sauce so the flavours of wine shine through.
The colour that the red wines gives creates a lovely dusty rose – pink hue.
Red wine pasta is a great thing to make with any left over wine at the end of a bottle as you only need 150ml.
Making pasta at home is such a great task, its easy and tastes so much better than store bought pasta.
I make is as often as i can. If you are new to pasta making then i would love for you to read my in depth guide to making pasta here.
It includes how to make it and the different shapes and types of dough.
Chianti is a favourite of mine, especially to use in cooking as it has a velvety texture, with dark fruit flavours, with spice and smoky aromas of herbs.
The beautiful rolling hills are dotted with vineyards making this wine.
The regions soil and geography gives such a distinct flavour to the grapes, which in turn make a beautiful wine.
Red wine pasta dough
This is a simple recipe with just three ingredients. Salt is added to the cooking water, rather than the dough its self.
The wine used for this recipe is Ruffino’s superiore Chianti.
It has fruity flavours of fresh plums and black cherries, which blend with pleasing black pepper and spice aromas.
I have had success with other red wines too, including Ruffinos Modus toscana.
The Modus toscana has flavors of mature blackberry fruit and cocoa, both created a wonderful pasta.
Try pairing it with a meaty sauce or a simple sauce like brown butter.
red wine pasta
- 350 grams tippo 00 flour plus more if needed
- 1 egg
- 150 ml red wine
- Make a mound with the flour on the work top and make a hole in the centre, add the wine and egg and use a fork to mix, while gradually bringing in a little flour at a time. Once all the liquid is combined use your hands and bring the dough together into a ball. Knead for 5 minutes until the dough is soft and smooth. Cover and let rest for 30 minutes. Cut the dough into four, Then using a pasta machine on the widest setting roll one of the pieces of dough through (keep the others covered up), fold in half and roll through again. Do this twice more. Then turn the setting down and roll the dough through, continue this until the dough is nice and thin. Then cut into tagliatelle. To cook boil a pan of salted water. Once it reaches the boil Add the pasta and cook for 3 minutes. This pasta would work wonderfully with a brown butter sauce and grated Parmigiano Reggiano or a meat ragu.