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1
To mix the makaruni dough, put the flour and salt in the food processor and blend for a few seconds.
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2
Beat the eggs with a fork, then mix with the water in a spouted measuring cup.
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3
Start the food processor running, and pour in the liquids through the feed tube.
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4
Process for 30 to 40 seconds, until a soft dough forms and gathers on the blade.
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5
If it doesnt and is wet and sticky, process in more flour in small additions.
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6
If it is dry and stiff, process in more cold water, by spoonfuls.
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7
Turn out the dough and knead it briefly, until smooth and stretchy.
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8
Form into a round, cover it in plastic wrap, and let rest at room temperature for 30 minutes.
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9
To make makaruni, cut off a lemon-sized lump of dough; wrap the rest in plastic.
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10
Lightly flour the work surface, and have a floured tray close by.
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11
Pinch off six or so marble-sized bits of dough.
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12
Roll each between your palms, back and forth, into a strand about 2 inches long, and drop it on the floured tray.
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13
The makaruni wont be uniform, so dont worry if some are fatter and shorter or skinnier and longer.
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14
Cut more small bits for rolling, as needed, keeping most of the dough wrapped.
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15
Occasionally flour and toss the rolled strands and separate them on the tray, spaced apart in one layer so they dont stick together.
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16
To make the mushroom sauce, pour the olive oil into the large saute pan, and set over medium-high heat.
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Toss in the garlic, cook until sizzling, then scatter in the sliced onion and shredded sage leaves.
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18
Stir well, season with 1/2 teaspoon salt, and cook until the onion is softened and sizzling.
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19
Add the sliced mushrooms, sprinkle on 1 teaspoon salt, and tumble the mushrooms over and over with a big spoon, mixing them with the onion and oil.
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20
Cover the pan, and cook over medium heat, stirring occasionally, until the mushrooms are wilted and bubbling in their own juices.
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21
Uncover, raise the heat, and cook, tossing and stirring, to evaporate almost all the liquid.
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22
Clear a spot on the pan bottom, drop in the tomato paste, and stir it in the spot for a minute or so, until toasted and fragrant, then stir it all around the pan, to blend with the mushrooms and onions as they caramelize.
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23
Pour in 1 cup of the hot broth, salt again, stir well, and bring to a boil.
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24
Lower the heat, and cook at a bubbling simmer, stirring now and then, until the liquid has cooked down and the sauce is very thick.
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25
Stir in another 1/2 cup broth, and cook again until quite concentrated.
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26
Stir in the remaining 1/2 cup broth, and cook now to a nice saucy consistency, dense but flowing.
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27
The addition of and cooking in broth should take about 15 minutes total.
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28
If the mushrooms are not tender, stir in more broth and cook them longer.
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29
Adjust the sauce seasonings, adding more salt and freshly ground black pepper to taste, and stir in the chopped parsley.
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30
Meanwhile, heat 6 quarts of salted water to a rolling boil in the large pot.
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31
Shake the makaruni in a colander to remove excess flour, and dump them into the pot.
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32
Stir well, and return to the boil.
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33
At first the makaruni will drop to the bottom of the pot, then rise to the surface of the water.
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34
Check for doneness by tasting and cook until just al dente, about 3 minutes or more at the boil.
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35
Bring the mushroom sauce back to a simmerif it has thickened, loosen it with pasta-cooking water.
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36
Lift out the makaruni with a spider, drain briefly, and drop them onto the sauce.
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37
Over low heat, toss together until the pasta is fully dressed and cooked.
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38
Turn off the heat, and toss in the grated cheese.
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39
Serve immediately in warm pasta bowls.
