I recently enjoyed cooking with my good buddy and fellow foodie, George Finckenor! He introduced me to his go-to recipe for fresh Pasta I had not tried but really liked! It includes white wine and Parmigiano in the dough, how could that be bad?!
2 cups Caputo 00 flour (all purpose otherwise)
2 XL eggs
1/4 cup dry white wine (something you’re drinking)
1 Tablespoon Parmigiano Reggiano cheese, grated
Use the well method start by mounding the flour on a counter top, make a well in the center, add eggs, beat lightly with a fork then add the wine and cheese and beat, gradually beginning to fold the edges of the flour into the well, stir in a circular motion you may use your fingers until your dough forms into a ball. Test your dough by pressing your thumb into the ball. If the dough sticks, add a little more flour and knead. Test again. If thumb comes away without sticking, continue kneading until smooth, as much as 6-9 minutes. Either use by cutting into smaller strips and pass through your pasta maker a number of times on the first setting, fold as needed, then once per setting to the thinnest.
If not using immediately, cover with damp cloth or wrap in plastic wrap and may keep in fridge 3 days. Remove an hour before using it so it is workable and no longer cold/hard.