Strozza Pretti alla Boscaiola

1. 1

   Roll out pasta to No.

2. 2

   4 setting, roughly 1/8th inch thick.

3. 3

   Cut pasta sheets into 4 inch long pieces and fold each in half.

4. 4

   Cut roll into strips 1/2 inch thick.

5. 5

   Take each piece between hands and roll back and forth several times to form a twisted piece.

6. 6

   Set aside.

7. 7

   Bring 6 quarts water to boil and add 2 tablespoons salt.

8. 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. 9

   Add mushrooms and cook until sweated, about 8 to 10 minutes.

10. 10

    Add tomato sauce and bring to a boil.

11. 11

    Meanwhile, drop pasta into boiling water and cook 1 minute until soft.

12. 12

    Drain well and place in pan with mushrooms.

13. 13

    Toss until well coated.

14. 14

    Add parsley, transfer to warm platter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.