Fettuccine with wine

Fettuccine al vino by Greenomic Delikatessen, deep red

Fettuccine al vino by Greenomic Delikatessen are deep red ribbon noodles from Italy, colored by wine and beetroot powder in the dough. Their rough, bronze-cut surface holds onto heavy braised sauces, and their flavor profile features a subtle, autumnal earthy note.

Fettuccine al vino are red ribbon noodles from Greenomic Delikatessen, produced in Italy from durum wheat semolina, wine, and beetroot powder, and pressed through bronze dies. "Fettuccia" means "little ribbon," and that is exactly how these thin strands sit in their nest—deep red with a rough surface.

Deep red in the nest, earthy in flavor

The rich red color comes from two sources—the wine in the dough and the beetroot powder—and holds up even through the boiling process. On the plate, this color stands out against light sauces and green herbs without needing any artificial additives.

In the mouth, the strands are heartier than light pasta, with an earthy sweetness from the beetroot and a fine acidic note from the wine in the background. The pressed surface remains matte and rough, allowing heavy sauces to cling to it instead of sliding off onto the rim of the plate.

Pairs with braised roasts, game ragouts, and dark mushroom sauces

Robust flavors call for robust pairings. A slowly braised beef ragout, game from the roasting pan, or a dark mushroom pan with thyme complement these ribbons without the color or flavor clashing.

The dish stands on its own even without meat. Butter with sage, a spoonful of ricotta, and grated cheese are enough when the pasta itself brings such character to the table. A sprinkle of chopped walnuts highlights the earthy side of the beetroot.

Cook the ribbons in plenty of salted water—about one liter of water and ten grams of salt per hundred grams of pasta—and remove them just before they are fully cooked. A ladle of cooking water helps bind the sauce, and a robust Sugo from Chef Francesco saves you the effort of braising.

"Al bronzo" pressed for better sauce adherence

In the bronze-die process, the dough passes through bronze plates instead of smooth Teflon, and the softer metal creates a fine, rough texture on the surface. This roughness is why "al bronzo" pasta catches significantly more of what is waiting in the pan.

Greenomic Delikatessen has these ribbon noodles pressed in Italy using this traditional, slower method and then dried gently. The wine is incorporated into the dough instead of served in a glass, remaining present as both a color and a subtle, tangy note right up to the plate.

Beetroot is added to the dough as a powder so the color remains stable without adding excess moisture, preventing it from bleeding during the drying process. Among root vegetables, it has the highest sugar content, which gives the pasta its mild sweetness.

A nest that makes the table festive

For a beautifully set table, you need little more than this color, a deep plate, and some shaved cheese on top. What usually requires effort is handled by the pasta itself, and guests notice the special touch before they even take their first bite.

In your pantry, these Fettuccine al vino are the secret weapon for unexpected guests, as they cook quickly and always look festive. Keep the box in a dry place and seal it well after opening so the thin strands do not break.

Other shapes in the series can be found in the Good Hair Day Pasta collection, and the perfect oil is available in the olive oil selection from Greenomic Delikatessen.