Strozza Pretti alla Boscaiola

• 1 recipe basic pasta, recipe follows
• 4 tablespoons extra virgin olive oil
• 1 medium red onion, chopped into 1/4 inch dice
• 1 stalk celery, cut into 1/4 inch pieces
• 1/2 pound crimini or portobello mushrooms, quartered
• 1 ounce dried porcini mushrooms, soaked 10 minutes in warm water
• 1 cup basic tomato sauce, recipe follows
• 1 bunch Italian parsley, finely chopped to yield 1/4 cup

1. Roll out pasta to No.
2. 4 setting, roughly 1/8th inch thick.
3. Cut pasta sheets into 4 inch long pieces and fold each in half.
4. Cut roll into strips 1/2 inch thick.
5. Take each piece between hands and roll back and forth several times to form a twisted piece.
6. Set aside.
7. Bring 6 quarts water to boil and add 2 tablespoons salt.
8. 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.
9. Add mushrooms and cook until sweated, about 8 to 10 minutes.
10. Add tomato sauce and bring to a boil.
11. Meanwhile, drop pasta into boiling water and cook 1 minute until soft.
12. Drain well and place in pan with mushrooms.
13. Toss until well coated.
14. Add parsley, transfer to warm platter and serve.

recipe basic pasta, extra virgin olive oil, red onion, celery, crimini, porcini mushrooms, tomato sauce, italian parsley

Taken from www.foodnetwork.com/recipes/mario-batali/strozza-pretti-alla-boscaiola-recipe.html (may not work)