Tuesday, June 10, 2008
Stracci con Bolognese
For years it seemed the only thing I cooked at home was Italian food. I went through about a decade where it seemed as though I had grown up in an Italian family. I was big on regional Italian dishes and I loved the foods of Northern Italy and Emila-Romagnia.
Tonight I actually had the urge to make some fresh pasta. I had made my Ragu (kind of a ghetto Bolognese) the other day and I thought it might be fun to break out the pasta machine (old school Atlas) and see if it still worked.
I wanted to do a hand cut pasta and a Stracci (Italian for "rags") came to mind. Once you have your sheets of pasta rolled out this is basically a "anything goes" style of pasta. You simply cut rough shapes at your whim. The sauce was good, but I think this type of pasta would be better with a non-red sauce....just a hunch.
Okay, I am sure all of you are wonder "What, no fancy wine lable"? Well, the story is that since I made homemade pasta and homemade sauce, the wine is homemade as well. This is a bottle of my 2005 "Rosso". We blended 50% Holstein Vineyard Pinot Noir-Willamette Valley-Dundee Hills and 50% Del Rio Syrah-Rogue River Valley-Southern Oregon. To be honest I wish we had bottled the Pinot Noir separately since the 2005 (in my humble opinion) is a fantastic wine and since we only bottled 8 cases of it, I am now down to my last 3 bottles. While this blend drinks well, it is just a fun slurping wine. You pick up the acidity of the Pinot and the jammy/oakiness of the Syrah. The Syrah itself has an uncanny resemblance to an Australian Shirz. I am sure it has to do with us using a new Hungarian oak barrel. Big fruit, big oaky/vanilla nose and big alcohol. This wine would go great with bowling or even washing the car.
Posted by Norm Schoen at 8:59 PM