When I had lunch in Montefalco (Umbria) recently, I ate at a traditional Umbrian ristorante, il Coccorone
Because Montefalco is a "wine" town and the home of the world famous grape, Sagrantino, many dishes were prepared using this wine, including this pasta recipe. Yes, the pasta was tinged with the purple-grape color of the wine and served with a Ragu di Cinghiale (wild boar).
I "stole" the pasta recipe and the ragu one too.
Here's the pappardelle (and a variation for Strangozzi).
If anyone wants the ragu recipe, please ask and I'll post.

Pappardelle con Sagrantino di il Coccorone

Makes 6 servings



Ingredients:
  • 450 g (4 cups) unbleached all‑purpose flour
  • 3 large eggs
  • 1/2-teaspoon salt
  • 1/2-teaspoon extra virgin olive oil
  • 1 cup of Sagrantino or other full bodied red wine
  • Warm water as needed

Method:


To mix the dough by hand: On a marble or wooden surface pile the flour in a mound. Make a well in the center of the mound all the way to the work surface. In a small bowl, beat the eggs, salt and olive oil with a fork until blended. Add them to the well. Continue beating the egg mixture, gradually working the flour from the sides of the well into the egg mixture, slowly adding the wine. As you work the egg/wine mixture will become thicker and the size of the well will expand. Continue beating until there is just a thin ring of flour around the egg mixture and the dough becomes too stiff to mix with a fork. If the dough becomes too thick to mix with a fork before almost all of the flour is incorporated, drizzle a tiny amount of the warm water over the dough and continue mixing. It is possible you will not need any water at all or if sticky sprinkle additional flour.

Work the remaining flour into the dough with your hands, just until a rough, firm dough is formed. Rub your hands together to remove as much of the dough as possible and add that to the rest of the dough. Shape the dough into a rough ball and set it aside.
Sprinkle your hands liberally with flour, rubbing them together to remove any remaining scraps of dough from your skin. With a knife, loosen any dough and flour from the work surface. Pass these scrapings through a sieve and discard the scraps in the sieve. Make sure your hands are clean and flour them lightly.


To knead the dough: Once you have formed a rough dough it is ready to knead. Flour a marble or wooden surface. (For effective kneading by hand, the surface should be hip high; this will allow you to put your body weight into kneading motion.) Press the heel of one hand deep into the dough, keeping your fingers high. Then press down on the dough while pushing it firmly away from you— the dough will stretch and roll under your hand like a large shell. Turn the dough over, then press into the dough, first with the knuckles of one hand, then with the other— using the knuckles of each hands about ten times. You should use the knuckles of your forefingers especially during this process.Then repeat the stretching and “knuckling” process as described above, using more flour if needed to prevent sticking, until the dough is smooth and silky about 10‑20 minutes. Roll the dough into a smooth ball.
Place the dough in a small bowl and cover with plastic wrap. Let the dough rest at least one hour at room temperature, or up to 1 day in the refrigerator before rolling and shaping the pasta. If the dough has been refrigerated, let it stand at room temperature at least 1 hour before rolling and shaping.



For Pappardelle: Cut the pasta sheets lengthwise into 1/2-inch strips. (The machine‑rolled pasta sheets will be easier to work with if you first cut them in half crosswise to make two pieces each about 15 inches long and 5 inches wide.) Flour them lightly and stack 4 of the 1/2‑inch strips, like a napoleon. Cut the stack crosswise into 5‑inch lengths. You will have wide ribbons of pasta, each about 5 inches long and 1 1/2 inches wide. Set the ribbons on a clean towel dusted with flour until ready to cook.

For Strangozzi: Roll pappardelle into snake-like strands. They will take longer to cook than the flat pappardelle.

To cook fresh pasta for six, bring 6 quarts of water to a rapid boil in a large pot— pasta should have enough space to turn comfortably in the pot when you stir it. Shake the pasta lightly in a colander to remove any excess flour. Drop the pasta into the boiling water a handful at a time. Stir immediately with a fork or wooden spoon after the addition of each handful, separating any pieces that stick together. When the pasta rises to the top of the water after it returns to a full boil, the pasta is done. Watch carefully to avoid overcooking.
Drain the pasta gently, lowering the pot as close as possible to the colander. Shake the colander gently to remove excess water and return the pasta to the pot before adding sauce and cheese.

Approximate cooking times for fresh pasta are:
Basic Egg Pasta: 3‑5 minutes, depending on whether or how long the pasta was dried before cooking.