Drunken Linguine With Parmasan and Olive Oil

Here is to the old expression, I always cook with wine and sometimes I put it in the food! Well today I won't be the only thing tipsy in the kitchen *just kidding : ).

This simple dish is great for a pasta appetizer or a main entree. I have tried many times to make this with store bought pasta but it never would absorb the flavors from the wine the way homemade pasta does.

Enjoy.

This will be a simple recipe with only egg and flour. I didn't want to use oils or salt because all of my flavor will come from the wine.

Here is what you will need for the pasta:

1 Egg

1 cup Flour (I use all purpose and the scoop and sweep method. or if you like to weigh it is 100g or .22lbs

Here is what you do:

Form a well in the center of the flour and add the egg.

Beat the egg for a few minutes slowly incorporating the surrounding flour until it is difficult to mix.

Pour the contents out onto the counter and kneed the dough until all the flour is absorbed.

Cover with a tea towel and let rest for 30 minutes.

It is time to work those muscles. Start rolling out your dough in a similar way you would a pie crust. Roll the dough, turning and flipping it to make it as long as possible. Make sure to add flour to your work surface and rolling pin to deter sticking.

Linguine is similar to fettuccine but is thinner in both thickness and width. Using a yard stick or ruler helps when you have to cut by hand. I don't like my linguine more than 1/4 inch or 6mm.

Once your dough is sliced, unravel each roll and you will have created linguine pasta!

Dust your new noodles lightly with flour place them in a zip top bag to freeze for future use... or proceed to Step 3 for a great recipe to use now!

You will want to use a dark red. You can't go wrong with a great Merlot. Even if you are not a fan of the heavy red stuff I promise it will become lighter and less bitter once the pasta has absorbed it. A lighter wine will not hold up to any additional flavors you may bring to the party.

As for types, I prefer to support the local vineyards.

For this recipe it will be best to have 3 bottles of wine. Two to cook with and one to serve with dinner. If you are in a pinch and only cooking for two, you can cook the pasta in one bottle of wine with a little water.

Bring your wine to a boil and add in your fresh pasta allow to cook 6 - 10 minutes.

While your pasta is cooking, you will have enough time to make a light sauce.

You will need:

1 Clove of Garlic (crushed)

2 tablespoons of Olive Oil

1 tablespoon of Butter

Cook the oil, butter and garlic over medium-low heat for a few minutes until you pasta is ready.

Pour the oil mixture into a large bowl, straining out the garlic.

Then strain the pasta and add it to the same bowl on top of the oil and toss with a fork.

Once the pasta has absorbed all of the oil, serve on a plate and sprinkle lightly with 1/8 teaspoon of salt and black pepper, then add 1 tablespoon of parmesan cheese.

With the beautiful tannins coming from the infused wine, mixed with the softness of the olive oil your taste buds will dance with delight.

I hope you and your family enjoy this recipe.