Red Wine Pappardelle
1 large egg
Extra-virgin olive oil
About 1/2 cup of Russian River Zin or Sonoma Harvest Blend (dry red wine is best)
2 cups of all-purpose flour
>Semolina flour for dusting
-- Preparation --
Crack the egg into a large liquid measuring pitcher and add about one tablespoon of olive oil. Pour the wine into the pitcher until it the mixture amounts to 3/4 cup total. Whisk the ingredients together. Put the flour in a bowl and make a well in the center. Pour the wine mixture into the well. Using your hands, work the liquid into the flour until the mixture comes together in a ball. Turn the dough-ball out onto a clean work surface and knead the dough until it is smooth and has nice elasticity; it should spring back immediately when you press into it with a fingertip (about 10 minutes). Wrap the dough in plastic wrap and let it rest for 30 minutes.
To form the pasta sheets, roll the pasta dough through a standard pasta-making machine while on the number 4 setting. working with one sheet at a time, dust it on both sides with flour and lay it on a work surface. Cut the sheet lengthwise into sections 8 inches long. Using a fluted or straight pasta cutter, cut down the length of the pasta sheet to make noodles 1 inch wide. Place the noodles, not touching, on a Semolina-dusted baking sheet.
Bring a large pot of water to a boil. When the water is boiling, drop the pasta and cook until al dente. Serve with butter, chopped parsley and crumbled goat cheese. Enjoy!