Red Wine Pasta Dough

Directions

1. 1
   Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
2. 2
   Make a well in the middle of the flour and add the eggs, olive oil and sangiovese.
3. 3
   Using a fork, beat together the eggs, oil and wine and begin to incorporate the flour, starting with the inner rim of the well.
4. 4
   As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
5. 5
   The dough will come together when half of the flour is incorporated.
6. 6
   Start kneading the dough with both hands, using the palms of your hands.
7. 7
   Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
8. 8
   Lightly reflour the board and continue kneading for 6 more minutes.
9. 9
   The dough should be elastic and a little sticky.
10. 10
    Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
11. 11
    Roll or shape as desired.