Strozzapreti pasta with radicchio, mushrooms and walnuts

For the strozzapreti pasta

500 gr. flour type "2" (semi-wholewheat)
1 pinch of salt
Water as required (about 350ml or more)

For the sauce:

8 cardoncelli mushrooms

Optional: 2 porcini mushrooms

1 clove of garlic

Half a spring onion

40 gr. radicchio

A handful of chopped walnuts

Oil

Salt

parsley

1. knead the flour adding the water a little at a time and work well with your hands until obtaining a smooth, compact dough that is easy to work with.
2. Before rolling the dough leave to rest and meantime prepare the accompanying sauce: heat the chopped garlic and onion in a pan with a few spoonfuls of oil
3. Clean the mushrooms, slice and add to the pan, cook for about 15 minutes (if you prefer, you can add a little white wine)
4. Add the radicchio cut in very fine strips and continue cooking for 3-4 minutes

5. Now roll out the dough for the strozzapreti and cut into lots of little strips which can be rolled in the palms of your hands.

6. Thow them into salted, boiling water and cook until they are soft.

Drain and add to the pan with the cooked mushrooms and radicchio,

Season with salt and pepper then add the chopped walnuts and the parsely.