Garganelli Pasta with Mushroom Ragù

Making the Garganelli Pasta

1. 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.
2. 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.
3. 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!
4. Cover the garganelli until you need it. (it'll stay good for up to 4 hours)

To make the Mushroom Sauce

1. Heat a large pan of generously salted water for the pasta
2. 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!
3. Season generously with salt & pepper and let the sauce simmer for a further 5 minutes until it becomes creamy. Remove from the heat.
4. 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!
5. Portion into bowls and then sprinkle over lots of freshly grated Parmigiano Reggiano.