Wine pasta made with olive oil, lemon, garlic, basil, and parmesan cheese
I like to cook with wine, but I usually don’t do more with it than deglaze a pan after I sauté onions or garlic or use a half cup to make risotto or some kind of sauce. Because I only use a little at a time, I can make a bottle last for several meals.
Still, I’ve wanted to try cooking pasta in red wine, which can use a whole bottle or more. The first time I saw pasta prepared this way was on Iron Chef, where I think it was boiled first and then finished in a wine sauce on the stove, which dyed the pasta a rich burgundy color.
I never got around to making my pasta this way, but now I may not have to. Mache Noir has created pasta caberneti, available from Foodzie.com, that is made with black penne and a rich burgundy cabernet wine flour.
Marche Noir's wine flour and wine pasta products
The wine flour is made from the “pomace,” or skins, or the Cabernet Sauvignon grape, skins that were leftover after the grapes were crushed to remove the juice and usually discarded. (I love that Marche Noir has figured out how to not waste the grape skins.)
These are not only fun, tasty products. The wine pasta and flour are quite healthy for you too, especially if you are iron deficient: a 2 oz serving of the pasta provides 38% of your daily iron needs, while a 1 oz serving of flour (about ¼ cup) provides a whopping 154%.
You can purchase pasta caberneti, cabernet wine flour, and even cabernet brownies from Foodzie, and find recipes using wine flour from Marche Noir. While you’re there, sign up to get weekly emails from Foodzie about sales – that’s how I got this wine pasta and wine flour for 40% off.
Have you ever tried wine pasta or wine flour? What did you think?
I must admit…I’ve never cooked with wine or tried wine pasta or wine flour. I didn’t know it existed before now!
Your post has inspired me, though. I just might have to give it a go.
Your pictures are amazing – and mouth watering! Do you cook like this every day?
@Sara: I’m glad you were inspired! If you decide to try wine pasta or wine flour, let us know how you liked it. Thanks for stopping by!
@janudlock: Thanks for the compliment! One of the reasons I started a food blog is so I would be more motivated and inspired to cook new things. Then I can make and experiment with whatever I want and call it “research.”
When we were in Florence three years ago, we had drunken noodles which were cooked in Chianti. They were AMAZING! And they only needed a bit of olive oil and parmesean to dress them!
Beth, those noodles sound so good. If I’m ever in Florence again, I’m trying some!
Jennifer – Thanks so much for posting about and trying our Pasta Caberneti!! We are so pleased with your picture and are wondering if you would be willing to submit your recipe and a couple of pictures so we could post them on our website to inspire others. I’m so glad that you mentioned the health benefits as well because they’re pretty substantial. Let me know if you would be willing to contribute your info and if you have any questions about anything relating to the wine flour.
ps – we now have rotini & fettuccini!
Eat Your Wine!
Chef Rachel