Food Network: Red Wine Pasta Dough

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Red Wine Pasta Dough
Recipe copyright 2000, Mario Batali. All rights reserved.

Ingredients
3 1/2 to 4 cups flour
4 eggs
1/2 teaspoon extra-virgin olive oil
2 to 3 tablespoons sangiovese wine

Directions
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 sangiovese. 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. Roll or shape as
desired.