I enjoy trying new recipes, and today I made homemade red wine tagliatelle with durum wheat semolina for the first time. It was a true success. Homemade pasta is loved by everyone in my house, but this idea received full approval even before I proposed it a few days earlier. The comments after eating it were:
You could have added a bit more wine to the dough, my husband said, while my daughter thought I used whole wheat flour. We all agreed that we enjoyed it very much, and I will make it again as a main dish, perhaps for occasions like Christmas.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 12.35 oz semolina (durum wheat)
- eggs
- 3 coffee cups red wine
Tools
- Food Processor Monsieur Cuisine
- Pastry Board
- Rolling Pin
- Pasta Cutter
Preparation
Pour the semolina, wine, egg, and red wine into the food processor container.
Start the processor and knead for two to three minutes. Check the dough through the lid, add a little more water if needed, and knead for another minute.
Transfer the dough onto a floured pastry board. Take one piece of dough at a time and stretch and thin it with a rolling pin to obtain a thin sheet.
Cut the sheet with the pasta cutter or use a knife to make tagliatelle.
Arrange the red wine tagliatelle on floured paper trays. Continue until the dough is finished.
Let the pasta dry for a few hours, covering it with cloths, but it can also be cooked and eaten immediately.
An idea to enjoy good red wine tagliatelle is to boil them in a pot of boiling water for four to five minutes, then season them with gorgonzola cheese, heated and melted in a pan.
Homemade Red Wine Tagliatelle with Durum Wheat Semolina Basic Dough
Suggestions:
Good tagliatelle can also be enjoyed simply with butter and some spices like turmeric, sage, or with a good Bolognese sauce.
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