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1
Divide the prepared pasta dough into three balls of equal size.
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2
Roll each ball out to the thinnest setting on a pasta rolling machine.
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3
Then, using the machine or a sharp knife, cut each sheet of pasta into ribbons of 1/3-inch thickness.
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4
Place the ribbons on a sheet tray dusted with flour, and cover the tray with a clean, damp dish towel until ready to cook.
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5
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
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6
In a 12 to 14-inch saute pan, heat the olive oil over high heat until smoking.
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7
Add the onions and cook over high heat for 5 minutes, until onions are light golden brown.
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8
Add the mushroom pieces and continue cooking until they have given up most of their water, about 9 to10 more minutes.
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9
Add the wine and the tomato sauce, butter and salt and pepper to taste and reduce heat to medium.
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10
Cook for 5 more minutes, until mixture is of a ragu consistency.
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11
Meanwhile, cook the pasta in the boiling water for 1 minute.
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12
Drain the pasta, reserving the cooking water, and add the pasta to the ragu.
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13
Toss over high heat one minute to coat the pasta.
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14
Divide the pasta evenly among four warmed pasta bowls, grate Parmigiano over and serve immediately.
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15
In a 3-quart saucepan, heat the olive oil over medium heat.
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16
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
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17
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
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18
Add the tomatoes and juice and bring to a boil, stirring often.
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19
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
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20
Season with salt and serve.
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21
This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.
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22
Mound 3 1/2 cups of the flour in the center of a large wooden cutting board.
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23
Make a well in the middle of the flour and add the eggs and the olive oil.
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24
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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25
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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26
The dough will come together when half of the flour is incorporated.
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27
Start kneading the dough with both hands, using the palms of your hands.
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28
Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits.
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29
Lightly reflour the board and continue kneading for 6 more minutes.
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30
The dough should be elastic and a little sticky.
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31
Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.
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32
Roll or shape as desired.
