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1 recipe basic pasta dough, recipe follows
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1 cup basic tomato sauce, recipe follows
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In a 12 to 14-inch saute pan, heat olive oil, onion and celery over medium high heat until soft, about 8 to10 minutes.
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Add mushrooms and cook until sweated, about 8 to 10 minutes.
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Add tomato sauce and bring to a boil.
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Meanwhile, drop pasta into boiling water and cook 1 minute, until soft.
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Drain well and toss into the pan with the mushrooms.
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Cook until well-coated.
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Add the parsley, toss into warm platter and serve.
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Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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Make a well in the middle of the flour and add the eggs and the olive oil.
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Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
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As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape.
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The dough will come together when half of the flour is incorporated.
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Start kneading the dough with both hands, using the palms of your hands.
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Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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Lightly reflour the board and continue kneading for 6 more minutes.
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The dough should be elastic and a little sticky.
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Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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Roll or shape as desired.
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In a 3-quart saucepan, heat the olive oil over medium heat.
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Add the onion and garlic, cook until soft, and light golden brown, about 8 to 10 minutes.
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Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
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Add the tomatoes and juice and bring to a boil, stirring often.
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Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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Season with salt and serve.
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This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
