Instructions: Roll out pasta to #4 setting on a pasta rolling machine (approximately 1/8-inch thick.) Cut pasta sheets into 4-inch long pieces and fold each in half. Cut 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 of water to a boil and add 2 tablespoons salt.

In a 12- to 14-inch saute 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 tomato sauce and bring to a boil.

Meanwhile, drop pasta into boiling water and cook 1 minute, until soft. Drain well and toss into the pan with the mushrooms. Cook until well-coated. Add the parsley, toss into warm platter and serve.

Description: "(Strozzapretti Alla Boscaiola)"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.