Red Wine Pasta Dough
This simple pasta dough is made with only flour and Chianti wine. The red wine adds adds complexity and depth to the pasta that makes it perfect for hearty Ragùs, sausage or your favorite pasta dish. This is one past dough that I like to make in the colder months when you want something more comforting.
For this red wine pasta dough I don't use any eggs. However, if you would like more chew to the pasta you can add some egg and try to keep the total hydration to around 60%.
What kind of flour to use for this pasta dough? That depends on the texture you would like. If you want a softer pasta, go with 100% pasta flour. For more of a bite, go with 50% pasta flour and 50% semola. For this one I think 25% semola is perfect.
(adsbygoogle = window.adsbygoogle || []).push({});A simple eggless pasta dough made with Chianti wine.
- 150 g Pasta flour
- 50 g Semola (semola di gran duro rimacinata)
- 120 g Chianti (Substitute red wine of your choice)
- Prepare the pasta dough
Add flour to a bowl or make a make a well in the flour on the counter. Mix in the wine until a shaggy dough forms.
- Knead the dough
Continue to knead the dough for 5-10 minutes or until elastic and smooth.
See gallery for more pictures. - Rest the dough
Wrap and set in the fridge for 30 minutes.