Red Wine Pasta

One of my absolute favorite things to make at home is pasta. I’ve made it in every shape and color- it is quick and fun and homemade pasta is exponentially better than what you’d find dried in a box. But because I do make it so often, I love to find ways to make it feel a little bit more decadent for special occasions, get togethers, and seasonal excitement! Decadence is exactly what comes to mind when making this Red Wine Pasta!

Not only is the color of Red Wine Pasta beautiful, but the flavor feels rich and fruity with just a touch of extra acidity from the wine. And because the wine is cooked down before being added to the pasta dough, and then cooked again as you’re cooking the pasta, the alcohol in the actual dish is negligible- all you’re left with is taste! And the best part is often pasta loses a lot of color when cooked, but this stays a beautiful pink instead of losing all of its red!

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Red Wine Pasta Ingredients

Red Wine Pasta Method

In a small saucepan on medium heat, reduce the red wine by half, stirring frequently. This should take about 15 minutes. With red wine you can eyeball the reduction because it leaves ‘legs’ (like what you see when swirling a wine glass) on the sides of the pan. Remove from heat and set aside to cool before use.

Crack three whole eggs into a bowl and add the cooled wine reduction. (The wine NEEDS to be completely cooled before doing this- don’t cook your eggs!!) Whisk until fully incorporated. The eggs should turn a beautiful maroon color- however depending on how orange your eggs are and how red your wine is, this color can change! The color change is actually one of my favorite parts about this pasta- because I always use leftover wine the pasta is never the same color twice!

Mix the flour and salt together and then pour onto a countertop or cutting board (I like to use a cutting board with the grooves to catch liquid just in case the eggs spill out) and create a well with your fingers, large enough to hold the entire egg mixture.

Pour the pink egg mixture into your flour well and then slowly incorporate the sides of the well into the mixture using a fork. Once the liquid is no longer runny, you can switch to using your hands. Make sure to knead over the flour well to completely pick up all of the flour, then transfer to a sturdy surface (I switched from a cutting board to my clean countertop) and continue to knead until the dough is smooth, soft, and bounces back when you press it with your finger. This should take about ten minutes.

Cover and let rest in a refrigerator for 30 minutes.

Here comes the fun part! Now that your dough is ready to go you can shape it into whatever you’d like. I love a good fettuccini, but pasta dough is versatile. For fettuccini I’ll use a pasta machine to create long, flat noodles. To do this start by dividing the dough into four equal sections and cover the sections you aren’t using to make sure they don’t dry out. Then use a rolling pin to roll out the dough until it is thin enough to pass through the thickest setting of a pasta machine, then with each pass turn the setting down until the pasta is on the thinnest setting. Then use the noodle attachment that comes with the pasta machine to cut these pasta dough strips into the noodle ribbons. You can also do this completely by hand with a rolling pin and a knife!

However, if you’re not looking to create long thin noodles, you can use the dough to create perfect little heart shape raviolis that are festive and pink, and so much more! (In a very appropriate story for this time of year, I was sent a KitchenAid attachment from an ex boyfriend as an apology gift that makes pressed pasta shapes, so those would be fun too!)

Once your pasta is ready you can cook as-is for about three minutes or until al dente. Or you can freeze! To freeze dry out your pasta on a pasta drying rack until it is easy to handle and then transfer to airtight containers for up to three months.

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