Chef and friend Manuel Morsiani has a wonderful fresh pasta technique to share.
Adore the color and texture of this pappardelle, don’t you? This fresh pasta is made with red wine and egg yolks. Chef Manuel uses Chianti. This technique reminds me of the time Nonna Cathy, Eric, Bella Sophia and I spent in a charming villa in Tuscany. We enjoying the spring season outside of Firenze. Charming!
Chef Morsiani likes to make the pasta in the pappardelle shape. I think it is a perfect suggestion. The large broad flat pasta noodles are delightful with a hearty sauce. As a matter of fact, ‘pappare’ in Italian is from the term “to gobble up” and “eat up” indeed…this pasta is a feast for the eyes, heart and stomach.
Do you enjoy making fresh pasta for your family? Share your tips and recipes. I would love to hear from you! As always, follow your heart and live your dreams. Huckleberry Hugs, Maxine (AKA “Molly”)
-Fresh Red Wine Pasta Pappardelle..(Chianti) Via Acclaimed Chef Morsiani-
The addition of fresh pasta dough with wine (and in this case the egg yolk) enriches the flavor without invading the seasoning… in fact it enhances it. This hearty pasta is perfect with game sauce.
Ingredients for 4 people:
• 400 grams of semolina flour
• 160 gr full-bodied red wine (Chianti)
• 4 egg yolks
• 1 pinch of salt
1. Form a mound with the flour with a hole in the middle, pour the wine, add the egg yolks and salt .
2. Stir with a fork- gradually drop the flour in the center.
3. When it begins to thicken start to knead extensively with your hands; until a dough forms and is homogenous.
4. Place the dough in a plastic bag, letting it rest for half an hour before starting to form the dough.
5. After the rest stage, you can make into any pasta shape you prefer. For this example, the wide pappardelle pasta is chosen.
The red wine pappardelle goes very well with the sauce of a sausage ragu…