Old-school Italian refreshed {Fettuccine al vino rosso}

I am always in search of new restaurants, new chefs, new flavors…yet sometimes it’s nice to step back into old classics. In this case, Marco Polo restaurant in Brooklyn’s Carroll Gardens, which over the summer celebrated its 30th anniversary. (And I had the pleasure of attending the anniversary party.)

Over the course of 30 years, Marco Polo’s charismatic owner Joseph Chirico has welcomed guests from celebrities to politicians to locals. When his son, Marco, expressed an interested in working in the family business, his father sent him to culinary school. Marco Chirico graduated from Johnson & Wales in Rhode Island then joined Marco Polo as the new chef. Today, an old school Brooklyn institution has a new point of view: Chef Marco cooks modern dishes with an ode to tradition.

If you’ve ever wanted to try making homemade pasta for dinner, why not start now with this fettuccine al vino rosso? You don’t have to make it in a wheel of Parmesan, though that could be fun if you invite friends over for dinner.


Fettuccine al vino rosso

Serves 8-10
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy Egg
Meal type Main Dish
Misc Serve Hot
Region Italian
Website The Busy Hedonist


  • 1/2 bottle red wine
  • 1 1./2 lb semolina flour
  • 1/2lb regular flour
  • 6 whole eggs
  • 10 egg yolks
  • 3 teaspoons salt
  • pinch of pepper
  • 1 teaspoon olive oil
  • Parmiginao-reggiano (to taste)


Pour the wine in a pot over medium heat for 20 minutes to produce a good wine reduction. Remove from heat and let sit to room temperature. Separately, mix all the flour together and add salt + pepper—mix well. Add egg yolks and olive oil—mix well, then add the rest of the eggs. While mixing, pour in the wine and continue mixing for about ten minutes until the pasta is fully and evenly red. Add flour to your working table and layout the pasta dough. Roll it out until it is the thickness of a fingernail. Cut 1 cm wide strips for a nice fettuccine cut. The texture must be smooth and moist. When you finish cutting the pasta, add more flour on top so the pasta won’t dry out. When ready to cook, it will take about 3 to 4 minutes. Toss the hot pasta with Parmigiano-Reggiano to coat. If you're so inclined to toss it in a large wheel of cheese, like shown in the photo, you may do so.

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