Strozza Pretti alla Boscaiola

Ingredients

• 1 stalk celery cut into 1/4 inch pieces
• 1 ounce porcini mushrooms dried
• 4 tablespoons olive oil extra virgin 
• 1 bunch parsley italian finely chopped
• 0.5 pound portabello mushrooms quartered
• 1 medium onion red chopped

Equipment

• frying pan
• sauce pan

Directions

1. Roll out pasta to No. 4 setting, roughly 1/8th inch thick.
2. Cut pasta sheets into 4 inch long pieces and fold each in half.
3. 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.
4. Bring 6 quarts water to boil and add 2 tablespoons salt.
5. In a 12 to 14 inch sauce pan, heat olive oil, and saute onion and celery over medium high heat until soft, about 8 to 10 minutes.
6. Add mushrooms and cook until sweated, about 8 to 10 minutes.
7. Add tomato sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft.
8. Drain well and place in pan with mushrooms. Toss until well coated.
9. Add parsley, transfer to warm platter and serve.