Red Wine Fettucine With Lumache And Olives

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Servings: 4 Difficulty: Advanced
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Handmade pasta tossed with tender snails in a rich, savory red wine sauce
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This traditional Italian dish features fresh handmade fettuccine paired with lumache (snails) prepared alla marchigiana. The earthy flavor of the snails is elevated by a robust dry red wine sauce, creating a deeply savory and comforting meal. The texture contrast between the tender, al dente pasta and the meaty snails is delightful. It is a perfect centerpiece for a dinner party or a special weekend feast. While it requires some patience to make the pasta from scratch, the result is a sophisticated, home-cooked experience that showcases classic regional flavors without being overly complicated.

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Red Wine Fettucine With Lumache And Olives

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 2562.7

Description

This traditional Italian dish features fresh handmade fettuccine paired with lumache (snails) prepared alla marchigiana. The earthy flavor of the snails is elevated by a robust dry red wine sauce, creating a deeply savory and comforting meal. The texture contrast between the tender, al dente pasta and the meaty snails is delightful. It is a perfect centerpiece for a dinner party or a special weekend feast. While it requires some patience to make the pasta from scratch, the result is a sophisticated, home-cooked experience that showcases classic regional flavors without being overly complicated.

Ingredients

Directions

  1. Make a well in a mound of flour and semolina on a work surface.
  2. Crack eggs into the well and add the dry red wine.
  3. Beat the eggs and wine together with a fork, gradually incorporating flour from the inner rim of the well.
  4. Continue mixing until the dough forms a cohesive mass, discarding any crusty bits from the board.
  5. Knead the dough with your hands for 3 minutes until elastic.
  6. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
  7. Roll out the rested pasta to the thinnest setting on a pasta machine.
  8. Cut the pasta into 1/4-inch thick fettuccine strips.
  9. Cover the cut pasta with a moist towel to prevent drying while you prepare the sauce.
  10. Bring a large pot of salted water to a boil.
  11. Heat the lumache alla marchigiana sauce in a separate pan until simmering.
  12. Cook the fresh pasta in the boiling water until just tender, about 2-3 minutes.
  13. Drain the pasta immediately.
  14. Toss the drained pasta with the hot snail sauce to coat evenly.
  15. Serve immediately in warm dishes.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 2562.7kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 2.2g12%
Cholesterol 93.2mg32%
Sodium 45.4mg2%
Total Carbohydrate 525.1g176%
Dietary Fiber 18.6g75%
Sugars 2.4g
Protein 72.3g145%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: italian, pasta, fettuccine, lumache, snails, red wine, homemade, dough, marchigiana, main course, dinner, savory, traditional, fresh pasta, semolina, eggs, olives, seafood, comfort food, date night
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