Red Wine Tagliatelle
If you like tagliatelle you should give this red wine version a try! It is made with Chianti and flour. The substitution of red wine gives it a more hearty flavor. The wine gives the pasta a naturally beautiful purple color as well!
For the dough, you can use our Red Wine Pasta Dough.
For portioning, I do 100g of flour for 2 people for a starter and 100g per person for a main course.
Give this drunken wine pasta a try today!
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- 150 g Pasta
- 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.
Wrap and set in the fridge for 30 minutes.
- Roll out the dough
Remove the dough from the fridge. Cut a section of the dough and keep the other wrapped to avoid it from drying out. Lightly dust the dough and your surface area with flour. Starting with the thickest setting of your pasta press, run the dough through. Move down 1 size every 2 times of passing the dough. If it starts to get too long, cut the dough in half and keep pressing until you get to the 2nd to lowest setting.
See gallery for more pictures. - Shape the tagliatelle
Cut the pasta sheet into rectangles around 8" or however long you would like your pasta. Dust with generously with semolina flour and cut using the pasta attachment.
Scoop up the tagliatelle with your fingers and let fall down. This will open and seperate the pasta. Gently flour and set in a nest.
If you do not have a cutting attachment, roll the pasta lenghway and cut into 6mm widths using a chef's knife. - Cook the tagliatelle
Fresh pasta cooks very quickly. Drop into a bot of well salted boiling water for around 60-90 seconds.
Toss into your sauce of choice.