Green Ganganelli with Oyster Mushrooms and Rosemary

Mario Batali has shared this fresh and colorful pasta recipe with us!


  • 1 batch fresh Green Pasta (ingredients and recipe follow), rolled to the thinnest setting on the machine
  • 2 tablespoons salt
  • 4 tablespoons extra virgin olive oil
  • 1 medium red onion, chopped into 1/8-inch dice
  • 1 teaspoon fresh rosemary leaves, chopped
  • 1 pound fresh oyster mushrooms, sliced into 1/2-inch thick pieces
  • 1/2 cup white wine
  • 1/2 cup Basic Tomato Sauce (ingredients and recipe follow)

For the Green Pasta:

  • 3 1/2 cups unbleached all-purpose flour, plus extra for dusting work surface
  • 4 extra-large eggs
  • 1/2 teaspoon olive oil
  • 6 ounces frozen chopped spinach, defrosted and squeezed very dry

For the Basic Tomato Sauce:

  • 1 Spanish onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 6 tablespoons virgin olive oil
  • 4 tablespoons fresh thyme (or 2 tablespoons dried)
  • 1/2 medium carrot, finely shredded
  • 2 cans tomatoes (28 ounces each), crushed and mixed well with their juices
  • Salt, to taste


Bring 6 quarts of water to a boil and add 2 tablespoons salt.

Cut the pasta into 2-inch squares, then wrap them around a pencil to form pointed end quills. Set aside.

In a 12-14-inch sauté pan, heat the olive oil until smoking. Add the onion and rosemary and cook until softened and fragrant, about 6-7 minutes. Add the mushrooms and cook until wilted, 3-4 minutes. Add the white wine and tomato sauce and bring to a boil. Lower the heat and simmer for 5-6 minutes.

Meanwhile, drop the pasta into the boiling water and cook until tender, 8-11 minutes. Drain the pasta and add to the pan with the mushrooms. Toss to coat and serve immediately.

To make the Green Pasta: make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, olive oil and spinach. Using a fork, beat together the eggs, olive oil and spinach and begin to incorporate the flour, starting with the inner rim of the well.

As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary.

Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe – they are essential for a light pasta.

To make the Basic Tomato Sauce: sauté the onion and garlic in the olive oil over medium heat until translucent, but not brown, about 10 minutes. Add the thyme and carrot and cook for 5 minutes more. Add the tomatoes.

Bring the mixture to a boil, then lower the heat to just bubbling, stirring occasionally, for 30 minutes. Season with salt, to taste. Serve immediately, or set aside for further use. The sauce may be refrigerated for up to one week or frozen for up to 6 months.

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Rachael Ray