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Heat olive oil and saute mushrooms and Garlic until soft and browned, approx. 4 minutes Add tapenade and saute for minute Add tomatoes and saute for 2 minutes Put pasta in salted boiling water and cook as directed, drain and reserve one cup cooking liquid--cook this al dente, it will cook a little more in the sauce. Put drained pasta into pot with sauce and stir to combine Add the parsley, chives, parmigian and pine nuts and stir to coat the pasta. Add pasta water 1/4 cup at a time until it reaches a creamy consistency. Heat up tomatoes in a toast r oven or oven or saute pan and put on top of pasta so everyone gets one on their plate
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Foldable wooden rack for drying fresh pasta before cooking
Multi-wheel cutter — cut multiple pasta strips simultaneously