Fresh homemade pasta has the flavour of Italian tradition, of Sunday and family meals. Or it simply means that you feel like making it whatever the occasion and the day. There are a thousand ways to make it, but we have chosen a slightly different version that is nonetheless rich in flavour, using first of all durum wheat semolina flour and adding red wine to the dough. We then opted for a Gorgonzola cream sauce which you will make in no time.
Serves 4, Preparation about 50 mins, Cooking 5-10 mins
- 500 g Durum wheat Semolina’s flour
- 3 eggs
- 400ml full-bodied red wine
- Salt, to taste
- 300 g Gorgonzola, Dolce or Spicy
- 50 ml milk
- a handful of grated Parmigiano Reggiano
Place the flour in a bowl, make a well in the centre, add the eggs and start to mix them in the flour a little at a time with a fork, without adding salt.
Add the red wine, keep mixing with the fork.
Now transfer the dough onto a pastry board or wooden surface and knead it vigorously for about 10 minutes until soft.
Cover with cling film and leave it to rest at room temperature for 30 minutes.
Tip: The fresh pasta dough should be left to rest for at least 20 to 30 minutes. This is because during this time the ingredients are better mixed and the dough must have time to dry. It is not necessary to put it in the fridge, in fact this step is usually not recommended because it would dry out too much.
Divide the dough into 2-3 pieces, dust the pastry board with flour and roll out thin sheets with a rolling pin (2-3 mm thick) or use a pasta machine.
Once the sheet is formed, shape your dough: tagliatelle or ravioli or heart-shaped pasta as we did by using a simple heart-shaped biscuit cutter.
For the Gorgonzola cream: heat the milk, add Spicy or Dolce Gorgonzola , a handful of grated Parmigiano Reggiano and mix until you get a smooth cream.
Bring water to the boil in a pot, add salt to taste, pour the pasta in – it will cook and rise to the surface like gnocchi do, in about 1 to 2 minutes. Drain, mix with the Gorgonzola cream and serve.