Homemade Red Wine Pasta Recipe!

I used this dough in a recipe last night and it was soooo good! I’m really not trying to toot my own horn here but…toot, toot! 😉 In all seriousness, I thought this dough might be a disaster, had to keep adding wine & then flour, wine then flour…went on this way for a little while but by the end the dough was exactly as it should be, probably better than most I’ve made before. And that’s saying a lot! We’ve been making homemade pasta in our family since I can remember. It was always a nice treat to head over to Mommom & Poppie’s for a nice home-cooked pasta…yum, just thinking about it takes me back.

I was able to finally use my KitchenAid pasta roller attachments, yippee! I’ve had them since Christmas but between the move & getting a puppy I haven’t pulled them out yet. Prior to that I used the manual pasta roller that you attach to your table & crank out. Both are great ways to get an amazing outcome. So let’s get started…

Red Wine Pasta Dough
by Lacy DeVeney


14-15 oz flour (this is weight – in cups I’d say about 3-4 or maybe 5 so don’t put the flour away!)
3 eggs
4-5 Tbsp red wine (I used a Cabernet Sauvignon)
1 Tbsp olive oil


Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, olive oil and wine.

Using a fork, beat together the eggs, oil and wine and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.

Lightly reflour the board and continue kneading for 6 more minutes.

The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

Now is the time where we get to roll or shape as desired. But first we’ll have to roll out flat sheets of dough, regardless of the shape we are going for (linguine, spaghetti, ravioli, etc).

I ended up cutting the dough into 8 different pieces, flattening each slightly, dusting with flour & putting them through the flat roller, starting at size 1 (and re-rolling at 1 several times), then going thinner, step by step up to 5. (You can go thicker or thinner depending on what shape you’re attempting)

**Tip: Handle with care, the dough will be very easily destroyed, make sure you light drape the dough over your hands then lay on a flat covered surface,  not overlapping. (I used kitchen towels on my coffee table, the life of living in Manhattan :)) **

Next I decided that I wanted to make fettuccine. So I detached the flat roller & reattached the fettuccine piece. Simple as pie, I lightly dusted the roller & the dough with flour again, turned it on & started rolling out my pasta.

Make sure you have a lightly floured sheet pan ready for your prepared pasta. Once rolled lightly toss in the flour to avoid sticking & separate any pieces of pasta that did not get cut all the way through. Once you have all the dough rolled out, cover & place in freezer until you are ready to use.

This recipe makes a little over a pound of pasta, I used half last night (and for the recipe I’m posting later today :)) and still have the other half for another fantastic dish! Plus there’s only 150 calories per 4 oz which was more than enough to hold me over for the night! Enjoy!!

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3 Responses to “Homemade Red Wine Pasta Recipe!”

  1. May 16, 2011 at 10:23 pm #

    Surely a perfect piece of writing! We’ve book marked it and sent it out to all of my friends since I know they’ll be intrigued, thank you very much!


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