Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta -- see * note
   4      tablespoons   extra-virgin olive oil
   1      medium        red onion -- chopped 1/4" dice
   1                    celery stalk -- cut 1/4" 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 -- see * note
     1/4  cup           finely-chopped Italian parsley

Preparation:

* Note: See the "Basic Fresh Egg Pasta" and "Basic Tomato Sauce" recipes which are included in this collection. Roll out pasta to No. 4 setting, roughly 1/8-inch thick. Cut pasta sheets into 4-inch long pieces and fold each in half. Cut roll into strips 1/2-inch thick. Take each piece between hands and roll back and forth several times to form a twisted piece. Set aside. Bring 6 quarts water to boil and add 2 tablespoons salt. In a 12- to 14-inch sauce pan, heat olive oil, onion and celery over medium-high heat until soft, about 8 to 10 minutes. Add mushrooms and cook until sweated, about 8 to 10 minutes. Add Basic Tomato Sauce and bring to a boil. Meanwhile, drop pasta into boiling water and cook 1 minute until soft. Drain well and toss into pan with mushrooms. Cook until well coated. Add parsley, toss into warm platter and serve. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5725)