If you don't want to have a glass of red with your meal but do enjoy wine, consider cooking with Marche Noir's wine pasta. Milled from the dried skins of cabernet grapes leftover from the wine-making process, the wine pasta is made using wine flour, which gives the rotini, penne and fettucini its unique, dark colour.
Wine pasta isn't the only thing you can make from Marche Noir's wine flour. It is also suitable for almost any sort of baking -- everything from cupcakes to pizza. Chef Rachel Marie Klemek encourages us to "Eat Your Wine," a command we'll gladly follow.
Marche Noir's Wine Pasta Makes Good Use Out Of Old Grapes
Marissa Liu — September 18, 2010 — Lifestyle
References: marchenoirfoods & theurbangrocer