red wine pasta
pasta made with red wine
- 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.