Recipe: pasta dough with red wine (delicious!)

If you’ve ever made fresh pasta, really from scratch, you probably know that you can make the dough look incredibly beautiful with a few simple additions. Squid ink for black pasta, spinach for green, for example—and do you know how this pasta gets its gorgeous red color?

Red wine! Instead of water, you use wine in this recipe for flavor and body, with the added bonus that it looks absolutely fantastic too.

How to make pasta dough with red wine

• Mix the egg yolks, olive oil and wine in a medium-sized bowl.
• If you’re experienced enough to make the dough on a smooth surface, that’s great; otherwise, you can also make it in a large, wide bowl.
• Make a mound of the flour with a ‘crater’ in the middle.
• Pour the egg and wine mixture into this well.
• Use your fingers or a fork to gradually bring a little flour toward the center, mixing the ingredients until all the flour has been incorporated.
• Knead the dough for 10 minutes, dusting with a little flour if it becomes too sticky.
• Wrap tightly in plastic wrap and let rest for 30 minutes at room temperature.
• Divide the dough into four pieces and roll each piece out with a rolling pin until it is flat enough to pass easily through the widest setting of the pasta machine.
• Repeat this process, setting the machine one notch ‘thinner’ each time, until you have beautifully thin dough.
• Then cut or shape it into your desired pasta shape, such as ravioli.

Also read:

• Recipe: easy, airy focaccia
• 9 tips from chefs for the best, simplest pasta
• Recipe: leftover wine cookies

Thanks to: Wine Enthusiast