Recipe: red wine pasta

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: red wine pasta.

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

INGREDIENTS
5 egg yolks
1 tbsp extra virgin olive oil
200 ml red wine
500 g flour (tipo 00)

extra:
pasta machine

By red wine! Instead of water, you use the wine in this recipe for flavor and body, with the bonus that it also looks fantastic.

How to make pasta dough with red wine

1. Mix egg yolks, olive oil, and wine in a medium bowl.
2. If you're experienced enough to make the dough on a smooth surface, that's great; otherwise, you can also do it in a wide large bowl.
3. Make a mound of the dough with a ‘crater’ in the middle.
4. Pour the egg/wine mixture into this well.
5. Gradually bring some of the flour into the center with your fingers or a fork and mix the ingredients until all the flour is incorporated.
6. Knead this dough for 10 minutes and dust with some flour if it gets too sticky.
7. Wrap tightly in plastic wrap and let rest for 30 minutes at room temperature.
8. Divide the dough into four and roll each piece flat with a rolling pin so that it easily fits through the widest setting of the pasta machine.
9. Repeat this and then set the machine to a ‘thinner’ setting until you have a nice thin dough.
10. Then cut or shape into the desired pasta shape, such as ravioli.