Pasta is at the center of all Chef Brian Clevenger’s General Harvest Restaurants. From his flagship Vendemmia in Seattle’s Madrona neighborhood to Haymaker Eastlake (former Le Messe, in which we praised their use of salt here) and now with cooking classes offered, pasta is a focal point and with good reason.

“I love the simplicity of pasta and everything you can do with it,” Clevenger says. “All of our pastas are made fresh daily and in-house. We work hard to make the pasta dishes in our restaurants about the pasta — meaning we don’t use heavy meat sauces or cream-based sauces with our pasta menu items. Our goal is for the pasta to be the star.”

In desiring to offer readers a red wine pasta recipe — a smoking hot trend on Instagram right now — we knew of Clevenger’s passion for Italian noodles, which made him the perfect candidate to chef this recipe for us.

“I love how cooking with wine adds more flavorful and complexity,” he says. “I typically use the same red wine that I would pair with the pasta dish itself. For instance, if I were braising lamb for a pasta I would use a Cabernet Sauvignon or even pair that same red wine with a tomato-based pasta sauce. The basic rule is cook with dry red wines with moderate tannins.”

Keeping in mind the majority of the alcohol burns off in the cooking process, Clevenger suggests using a wine that you enjoy the flavor of — as that is what you’ll be left with in the pasta.

If you’d rather pick up some of the chef-made pasta instead, rest assured the General Harvest Restaurants are following top of the line safety standards as a No. 1 priority, even before these wild times. At the time of press, guests are able dine in or on the patios at all six restaurants, order for pickup or takeout and use UberEats to have food delivered. 

Grab the rolling pin and flour up: this recipe, created just for Sip readers, is worth the effort and the 20 ounces of wine leftover in the bottle.

Red Wine Pappardelle

Makes 1 pound

2 cups semolina flour
1 cup all-purpose flour
1 tablespoon salt
4 egg yolks
1 whole egg
¼ cup red wine, reduced from ½ cup over medium heat and cooled
1 tablespoon extra-virgin olive oil
¼-½ cup warm water

Combine the flours and salt in KitchenAid or other stand mixer’s bowl (*see below if you do not have a stand mixer). In a separate bowl, add the egg yolks, whole egg, reduced red wine and olive oil. On low speed in the mixer, combine the dry ingredients with a dough hook and slowly add in the egg, wine and oil mixture. The warm water slowly until the dough begins to form (you may not need entire amount). Remove the dough from the bowl and fold over itself using your palms until a tight ball forms. Wrap dough ball in plastic, refrigerate for at least 45 minutes prior to using.

*If you do not have an electric mixer, combine all dry ingredients in a large bowl and form a mound. In a separate bowl combine the whole egg, yolks, reduced red wine and olive oil. Slowly add the mixture to the mound of dry ingredients mixing with a fork. Once combined, begin slowly adding the water. Begin folding the dough over itself using the palm of your hands. Once combined, wrap in plastic and put in the refrigerator for at least 45 minutes.

Once your pasta is rested and brought back to room temperature, cut ¼ of it off. Using a rolling pin on a flour-dusted surface, roll out the dough into a rectangle, thin enough to fit into a pasta sheeter at the No. 10 setting (about ¼-1/8-inch thick). Using a pasta sheeter (either a KitchenAid attachment or standalone like this), pass through the sheeter once.

Fold the dough over itself and use the rolling pin to bring back to 1/4-1/8-inch thickness, then pass through the No. 10 setting again. Using this method, move all the way down from 10 to 2, then cut the pasta into 10-12-inch-long sheets and continue with the remaining ¾ ball of dough. 

Stack the sheets on top of each other with semolina flour in between each. Cut lengthwise about ¾-1-inch wide from top to bottom. Repeat this for the remaining pasta until finished.

To cook, bring a large pot of water to a boil and add the fresh pasta for 3-4 minutes. Remove from water and serve immediately.

Clevenger suggests serving this savory pasta in a simple preparation, such as basic tomato sauce or tossed in butter, Parmesan and a bit of reserved pasta water.