Delicious (and we mean delicious) fresh garganelli pasta are the perfect vehicle to carry the earthy, umami delights of the mushroom ragu. It's vegetarian heaven with every bite.
18oz(500g) mushrooms - button or brown (thinly sliced)
3garlic cloves (chopped)
3sage leaves (finely chopped)
1tbspfresh oregano (chopped)
1/2cupdry white wine
1cupvegetable stock (or chicken or beef)
1/2stick(50g) unsalted butter (optional)
salt & pepper
Other ingredients
Fresh Parmigiano Reggiano (parmesan)
Instructions
Making the Garganelli Pasta
Once you've created your pasta dough, let it rest, covered in a cool place for 30 minutes.
Once rested, cut the dough in half. Cover one half and set aside.
Using your pasta rolling machine, on the widest setting, begin rolling the pasta through once. Fold into thirds then roll again. Repeat a couple of times to get the dough started.
Gradually begin to roll the pasta dough through the machine, reducing the roller width each time to get the sheets thinner. Stop at the second to last setting (7 or 8) for a good thickness.
Cut the pasta sheet in half lenghtways to make it easier to work with.
Trim off the rough edges from each sheet and discard. Now cut the pasta into roughly 2"/5cm squares.
Using a round chopstick or something similar (something round!).1. Place one pasta square in front of you like a diamond. If you're using a gnocchi board place on the board in this manner.2. Place the chopstick across the bottom corner3. Lift up the corner and roll it around the chopstick.4. Roll the chopstick away from yourself to create a garganelli5. Slide the garganelli off the chopstick and place on a floured board. Repeat! Repeat! Repeat!
Cover the garganelli until you need it. (it'll stay good for up to 4 hours)
To make the Mushroom Sauce
Heat a large pan of generously salted water for the pasta
Heat the oil in a large frying pan over a moderate heat until hot.
Add the mushroom, garlic, sage and oregano and start to fry.
Fry the mushrooms gently for 10 minutes until soft. Pour in the white wine and let the alcohol sizzle for 30 seconds before pouring in the stock. Bring to a boil and let it simmer for 10 minutes to reduce by half. Add the butter (if using) it gives a lovely glossy appearance and nice flavour, but it's half a stick of butter I know! So if you want to leave it out, do!
Season generously with salt & pepper and let the sauce simmer for a further 5 minutes until it becomes creamy. Remove from the heat.
Bring your pasta water to a boil.
Tip the garganelli into the boiling water and let them cook for 3-4 minutes. Using a sieve, scoop out the garganelli and toss them into the mushroom sauce. Mix gently and add a couple of spoonfuls of pasta water to thin out the sauce if needed.
That's it!
Portion into bowls and then sprinkle over lots of freshly grated Parmigiano Reggiano.
Notes
Make the garganelli in advanceYou can make the garganelli pasta up to 4 hours ahead of time. Just cover it in area towel and keep it somewhere not too humid.Freezing garganelliWhile the finished dish isn't a contender for freezing (it's best eaten right away) the garganelli can be frozen when freshly made.
Make the garganelli as ususal
Arrange on a large platter lined with a clean tea towel. Give space between each piece.
leave to dry for 15 minutes then roll to expose the underside. Dry for a further 5 minutes.
Place in the freezer for 1-2 hours until solid.
Decant into a thick zip-lock bag.
Cook from frozen in boiling salted water for 4-5 minutes.