This Heart-Shaped Valentine's Day Pasta Is Better Than Candy

On a clean surface (like a countertop or butcher block), split the flour into 4 small mounds, digging a small hole in the center of each. Beat the egg in a small bowl, distribute evenly into the indent in the 4 separate mounds. Add 1 tablespoon rosé wine to each.

While more experienced pasta-makers may want to play around with a range of colors, beginners can go the ombré pink route. In 4 separate bowls: Add 1 tablespoon of beet juice to the first, 2 to the second, 3 to the third, and 4 to the fourth. To the first bowl, add 3 tablespoons of warm water; to the second, add 2; to the third, add 1; and to the fourth, none. If the colors look too similar, dilute with water as needed and measure to make sure each bowl still has 4 tablespoons of liquid (reserve extra liquid in case pasta dries out).

Pour the first bowl (the lightest color) into a pasta mound and, with clean, dry hands, fold the dry ingredients into the wet, and knead until well incorporated. Dough should be shaggy and not too wet that it sticks to your fingers. If it's sticky, sprinkle with flour, being careful not to overwork the dough. Roll into a ball, roughly the size of an AirPod case.

Repeat for all 4 mounds until you have four balls of varying pink hues. Wrap each ball in plastic wrap or a dish towel, and let the dough rest for at least 30 minutes. You can prepare the dough a day before you're ready to roll and cut it, but note that if you're using fresh juice, the color may fade.

After the dough rests, flatten each slightly and roll through a pasta roller on the widest setting. Fold horizontally and run through again. Adjust to 1 setting smaller, dust the sheet with flour if it's at all sticky, and run through again. Keep gradually thinning the sheet, cutting in half with a scraper if it feels too long, until it's about 2 millimeters thick (typically setting 4 on a pasta roller). Repeat for all dough and rest on a floured surface.

Now, it's time to make hearts. The heart's width is dependent on your personal preference, but a medium 1-inch wide shape can be easiest to work with and cook. FYI, Williams Sonoma makes conversation heart cutters if you want to engrave a message on your pasta, and also sells a stacking set with several sizes if you want to experiment with hearts. To engrave custom messages in your heart pasta, buy a set of vintage letterpress letters on Etsy for just a couple bucks. Once the pasta is cut, you'll want to press your message in quickly before it dries. For pasta without messages—don't worry, it all tastes the same—allow pasta hearts to dry on a floured surface for at least 2 hours, up to 12, before storing in the refrigerator for up to a week.

To cook the hearts, add them to heavily-salted boiling water and stir frequently for about 4 minutes. They're done when they float to the top—taste a piece to make sure it tastes al dente (that is, there's still a little crunch in the middle). Toss them with olive oil and/or butter, shave some good hard cheese on top, and sprinkle with salt and pepper. Your heart will be very, very happy.