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L’Artusi’s Famous Mushroom Ragu With Fresh Garganelli

This recipe delivers L’Artusi’s renowned mushroom ragu, featuring tender cremini mushrooms simmered in a rich, savory sauce, perfectly paired with fresh, homemade garganelli pasta. It’s a hearty and sophisticated dish, ideal for a comforting meal that showcases deep Italian flavors and textures.
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Total Time 1 hour
Servings: 6 people
Course: lunch/dinner
Cuisine: American
Calories: 5088.3
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the garganelli:
  • 4 cups all-purpose flour
  • 6 eggs
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup semolina flour
  • For the mushroom ragu:
  • 2 1/2 pounds cremini mushrooms cleaned and quartered
  • 1/3 cup extra-virgin olive oil
  • 1 large Spanish onion diced
  • 1 dash salt plus more if needed
  • 1/3 cup tomato paste
  • 1 pinch red chili flakes plus 1 pinch, divided
  • 1 cup dry white cooking wine
  • 1 cup heavy cream
  • 2 tablespoons butter cut into small pieces
  • 1/4 cup grated Parmesan
  • 1/4 cup pasta water
  • Shaved ricotta salata for serving

Equipment

  • 1 Large Pot or Dutch Oven For preparing the mushroom ragu.
  • 1 Pasta Machine Or a rolling pin and garganelli board for shaping pasta.
  • 1 Large Mixing Bowl For combining pasta dough ingredients.
  • 1 Chef's Knife For dicing onions and quartering mushrooms.
  • 1 Cutting Board For preparing vegetables.

Method
 

  1. Prepare the garganelli dough by combining flour, eggs, and olive oil in a large bowl, kneading until smooth and elastic, then resting for at least 30 minutes.
  2. Clean and quarter the cremini mushrooms; working in batches, sauté them in extra-virgin olive oil in a large pot over medium-high heat until deeply browned and caramelized, then remove and set aside.
  3. In the same pot, add more olive oil if needed, then sauté the diced Spanish onion with a pinch of salt until softened and translucent, about 5-7 minutes.
  4. Stir in the tomato paste and red chili flakes, cooking for 3-5 minutes, stirring frequently, until the tomato paste darkens and caramelizes slightly.
  5. Deglaze the pot with dry white cooking wine, scraping up any browned bits from the bottom, and reduce the wine by half.
  6. Return the browned mushrooms to the pot, add the heavy cream, and bring the ragu to a gentle simmer, cooking for 10-15 minutes to allow flavors to meld.
  7. While the ragu simmers, roll out the rested pasta dough thinly using a pasta machine or rolling pin, then cut into squares and shape into garganelli using a garganelli or gnocchi board.
  8. Bring a large pot of salted water to a rolling boil and cook the fresh garganelli until al dente, typically 2-3 minutes.
  9. Drain the pasta, reserving 1/4 cup of pasta water, then add the cooked pasta directly to the simmering ragu, along with the butter, grated Parmesan, and reserved pasta water.
  10. Toss to combine and emulsify the sauce, adjust seasoning as needed, and serve immediately topped with shaved ricotta salata.

Notes

For the mushroom ragu, ensure thorough browning of the mushrooms in batches to develop deep umami flavor; avoid overcrowding the pan, which leads to steaming. Caramelize the tomato paste properly before deglazing to enhance sweetness and complexity. When making the fresh garganelli, pay close attention to dough hydration and kneading for optimal texture. A resting period for the dough is crucial for elasticity. Finish the ragu with a swirl of butter and a splash of pasta water to create a luxurious, emulsified sauce that coats the fresh pasta beautifully. Season diligently throughout the process.