I enjoy trying new recipes and today I made homemade red wine tagliatelle with durum semolina. It was a real success. Homemade fresh pasta is liked by everyone at my house, but this idea received full approval already when I suggested it a few days earlier. The comments after tasting it were: “You could have added a little more wine to the dough,” said my husband, while my daughter thought I had used whole wheat flour. All agreed we enjoyed it very much and I will make it again as a first course even for occasions like Christmas.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 40 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 2 1/8 cups durum semolina
- eggs
- 2/3 cup red wine
Tools
- Food processor Monsieur Cuisine
- Work surface
- Rolling pin
- Pasta cutter
Preparation
Pour the semolina, the wine, the egg and the red wine into the food processor bowl.
Turn it on and knead for two/three minutes. Check the dough through the lid, add a little water if needed and knead for another minute.
Pour the dough onto a floured work surface. Take one piece of dough at a time and roll it out and thin it with the rolling pin to obtain a thin sheet.
Cut the sheet with the pasta cutter or use a knife to make the tagliatelle.
Place the red wine tagliatelle on paper trays and flour them. Continue until all the dough is used.
Let the pasta dry for a few hours, covering it with tea towels, but you can also cook and eat it immediately after making.
One idea to enjoy the good red wine tagliatelle is to boil them in a pot of boiling water for four/five minutes and then dress them with Gorgonzola cheese warmed and melted in a pan.
Homemade Red Wine Tagliatelle with Durum Semolina Basic Dough
Tips:
The good tagliatelle can also be appreciated simply with butter and a few spices like turmeric or sage, or with a good Bolognese ragù.
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