Pappardelle eggpasta with Porcini Mushrooms & White Truffle Oil

A dish that celebrates the autumn flavors of Italian tradition. Rustic egg pappardelle combine with fresh porcini mushrooms and a drizzle of white truffle oil, creating a perfect balance of intense taste and enveloping aromas. A recipe that brings the passion and history of Northern Italian cuisine to your table.

1) Bring 700 ml of water to a boil in a non-stick pan.
2) Pour the contents of the package, cover, and cook over medium-low heat for 10 minutes, stirring occasionally. Remove the lid and continue cooking for 2 minutes.
3) Serve with extra virgin olive oil.

Add 1/4 cup of white wine to the cooking water. Add 2 anchovy fillets during cooking.

Egg pasta (durum wheat semolina, min. 20% eggs, water) 88.5%, natural white truffle flavoring made with extra virgin olive oil (10 ml sachet), porcini mushrooms (Boletus Edulis) 4.7%, vegetable broth (salt, soy and corn vegetable protein broth extract, dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato), corn oil), garlic, carrot, celery, onion, parsley, leek, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, soy, tuna, cuttlefish, mustard. Contains no added glutamate or chemical ingredients.

ENERGY KJ/KCAL: 1722/407, TOTAL FAT: 9.1G, - OF WHICH SATURATES: 2G, CARBOHYDRATE: 67.4G, - OF WHICH SUGARS: 2.6G, PROTEIN: 13.4G, FIBER: 3.8G, SALT: 2.6G |