Ingredients Jump to Instructions ↓

  1. 1 Basic Fresh Egg Pasta - (see recipe)

  2. 4 tablespoons 60ml Extra-virgin olive oil

  3. 1 tablespoon 15ml Red onion - chopped

  4. 1/4" dice (medium)

  5. 1 Celery stalk - cut 1/4" pieces

  6. 1/2 lb 227g / 8oz Crimini or portobello mushrooms - quartered

  7. 1 oz 28g Dried porcini mushrooms - soaked

  8. 10 minutes In warm water

  9. 1 cup 237ml Basic Tomato Sauce - (see recipe)

  10. 1/4 cup 36g / 1 1/3oz Finely-chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Roll out pasta to No.

  2. setting, roughly 1/8-inch thick. Cut pasta sheets into 4-inch long pieces and fold each in half. Cut roll into strips 1/2-inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauce pan, heat olive oil, onion and celery over medium-high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add Basic Tomato Sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until well coated. Add parsley, toss into warm platter and serve. This recipe yields 4 servings.


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