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.