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1
Whisk the wine, olive oil, and vinegar in a medium bowl to combine.
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2
Put the flour, sugar, and salt in the bowl of a standing mixer and mix at low speed just to combine.
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3
With the mixer still running, add the wet ingredients, reserving 1 tablespoon, and continue to run the mixer on low speed until the dough comes together.
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4
Add the reserved liquid if the dough feels hard and dry, otherwise discard it.
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5
(Alternatively, to make the dough by hand, combine the dry ingredients in a large bowl, and combine the wet ingredients in a separate bowl.
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6
Turn the dry ingredients out onto your work surface and create a well in the center.
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7
Pour the wet ingredients into the well and mix with your hands, working from the outside in, to bring the dough together.)
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8
Turn the dough out onto a lightly floured work surface and knead it for a few minutes to bring it together.
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9
Form the dough into a ball, wrap it in plastic wrap, and place it in the refrigerator to chill for at least an hour and up to a week.
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10
Adjust a pasta sheeter gauge to the thickest setting (number 8 using a KitchenAid attachment).
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11
Line a baking sheet with parchment paper and cut two or three more sheets of parchment paper roughly the same size.
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12
Remove the dough from the refrigerator and cut it into quarters.
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13
Dust one segment of the dough lightly with flour and pass it through the pasta sheeter, dusting the dough with flour as it passes through, to create long sheets.
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14
Adjust the sheeter to the next thinnest setting and pass the dough through again.
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15
Continue to pass the dough through the sheeter in this way until you have passed it through the thinnest gauge.
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16
Place the sheeted dough on the prepared baking sheet, dust it with flour, and place another sheet of parchment on top.
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17
Pass the remaining sheets of dough through the sheeter in the same way, separating each sheet of dough by a sheet of parchment paper to prevent them from sticking together.
