Red Wine Pappardelle

Andrew Ticer

Andrew Michael Italian Kitchen, Memphis

Inspired by a childhood pot roast, this pappardelle is enriched with red wine. 


  • 4 large eggs
  • Extra-virgin olive oil
  • About 2 cups dry red wine
  • 8 cups 00 flour
  • Semolina flour for dusting 


Crack the eggs into a large liquid measuring pitcher and add 2 glugs (about 2 tablespoons) of olive oil. Pour the wine into the pitcher until it measures 2 1/2 cups total liquid. 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 starts to come 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 it with a fingertip), about 10 minutes. Wrap the dough with plastic warp and let rest for 30 minutes.

To form the pasta sheets, roll the pasta dough through a standard pasta machine to the number 4 setting. Working with 1 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 about 1 inch wide. Place the noodles, not touching, on a semolina-dusted baking sheet.

Bring a large pot of salted water to a boil. When the water is boiling, drop in the pasta and cook until al dente.


6 to 8 servings