It’s Wednesday again, and what is more “winesday” than an exquisite Brunello and hand crafting an herb infused pasta?
Sangiovese, or sanguis jove as derived from Latin and translated as the blood of jove; jupiter; the king of the gods, is an italian grape varietal grown through most of southern Italy. A Rosso di Montalcino is made exclusively from Sangiovese grapes and is grown in the same delineated region of Montalcino as Brunello di Montalcino. A Rosso di Montalcino is required only six months of aging in oak and have one year total aging before release. This then allows Brunello producers to make an early released wine to generate cash flow while their higher end Brunello di Montalcino ages for a minimum of four years; two in barrel or cask and an additional three years in oak for a traditional riserva. So what is our preference? Well we would love Brunello di Montalcino but the hundred-dollar price tag ushers us over to the more affordable Rosso di Montalcino for around thirty-five green-backs.
Grab your rolling-pin, we’re making pasta.
- 1 lb bread flour (semolina flour is best but not as easy to find
- 1 teaspoons salt
- 3 Tablespoons dried and ground Basil
- 5 eggs
- 1 oz Harissa infused olive oil (41Olive.com)
- additional bread flour as needed for rolling
- Fit stand mixer with dough hook attachment.
- Mix 1 lb bread flour, 1 tsp salt and 3 dried ground basil. Turn off stand mixer and create a well in your dry ingredients.
- Whisk together 5 eggs and 1 oz infused oil together. Pour wet mixture into flour well.
- Turn mixer on low just until the ingredients combine and form a crumbly dough.
- Turn out dough onto lightly floured surface and knead until smooth about 2-3 minutes. Add additional olive oil as needed for desired consistency.
- Divide dough into two portions and form them into rectangle dough disks. Brush off any excess flour and tightly plastic wrap. Refrigerate for an hour to rest the dough. One disk serves four people.
- Retrieve dough and place on lightly floured surface. Roll rectangle dough disk unit long and thin or until reaching the thickness you will want your pasta. Slice thin strips with a knife or with a wheel pastry cutter for precise cuts.
- The last step can also be performed with a pasta maker, this is what we use. Divide one of your disks in two and roll out the rectangle disk to the width of the largest setting (#1) on your pasta machine. Carefully feed the pasta through the machine while cranking the handle, do this two or three times, then change your setting to number two. Repeat the rolling process and lowering settings until you reach the appropriate width for the type of pasta you are making. Then use the pasta cutter attachment and carefully roll your long thin piece of pasta straight through. Cut strips to your desired length. (You can fold the pasta in half and re roll it if it takes on a funny shape or you want to work the more, but remember the more you handle the pasta the more the gluten proteins activate resulting in more chew.)
- Your pasta is now ready to drop in boiling water and cook 1-3 minutes or to your desired texture. You may also hang dry your pasta for ten minutes to achieve more of an al dente bite, boil these 3-5 minutes or to your desired texture. Strain and serve as is or tossed in butter or sauce.
- To cut pasta let them dry on a baking sheet for 1 to 2 minutes, lightly dust with flour to avoid stick together, and loosely fold them or form into small nests. Dry for 30 minutes and wrap in plastic wrap. Refrigerate up to 2 days. The pasta may be frozen up to 2 weeks.
More children friendly recipes here.