Courtesy Julian Marucci, chef, Tagliata, Baltimore
Using red wine in place of water adds flavor, body and color to this pasta dough. It works well in heartier meat-sauced dishes like Marucci’s braised beef ragù.
Imported 00 flour, also called doppio zero, is made with fine-ground durum wheat that lends a nice al dente bite to pasta. If you can’t find it, you can substitute high-quality, all-purpose flour.
- 10 egg yolks
- 2 tablespoons extra-virgin olive oil
- 2 cups red wine
- 8 cups 00 flour
- Semolina flour, for dusting
In bowl, whisk egg yolks, olive oil and red wine. On flat workspace, pile flour and form well in center. Add wet ingredients to well. With your fingers or fork, mix in flour gradually until fully incorporated. Knead mixture for about 10 minutes, or until dough springs back when you press finger into it. If necessary, knead more flour into dough. Let dough rest at room temperature for at least 30 minutes, or overnight wrapped tightly in plastic wrap.
To form pasta, cut dough into 4 slices. Press dough and roll with rolling pin until thin enough to put through largest setting on standard pasta machine. Roll dough through pasta machine on the largest setting. Repeat until down to second- or third-thinnest setting. Alternatively, roll pasta with rolling pin until desired thickness.
Cut pasta into sheet about 10 inches long. Dust lightly with flour, and cut with knife or pasta machine. Store in shallow container dusted with semolina flour. Space properly to prevent sticking.