Red Wine Fettuccine with Lumache and Olives
To prepare pasta:
Make a well of the flour and putting the eggs and wine in the center. Using a fork, beat together the eggs 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 to retain the well shape. Do not worry that this initial phase looks messy. 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 any leftover crusty bits. Discard these bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Heat snail recipe (lumache alla marchigiana) to boil and set aside.
Recipe courtesy of Mario Batali