Rustic Egg Pappardelle with Porcini Mushrooms

Our rustic egg pappardelle meet porcini mushrooms, treasures of Italian forests and symbols of authentic seasonal cuisine. A dish that tells the story of handmade pasta and the aromas of the land, simple and comforting, evoking warmth and tradition.

1) Bring 650 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, until the water is almost completely absorbed and the sauce is creamy.
3) Serve with extra virgin olive oil.

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

Egg pasta (durum wheat semolina, eggs 20%, water) 86.5%, porcini mushrooms (Boletus Edulis) 4.7%, vegetable broth (salt: 45.8%, vegetable protein broth extract (soy and corn), dehydrated vegetables in varying proportions (potato, carrot, onion, garlic, parsley, celery, tomato): 19%, corn oil), rice flour, garlic, carrot, celery, onion, leek, parsley, extra virgin olive oil, black pepper. May contain traces of: other cereals containing gluten, almonds, hazelnuts, tuna, cuttlefish, mustard. Contains no added glutamate or chemical ingredients.

ENERGY: 1551 KJ / 366 KCAL, FAT: 4.6 G, OF WHICH SATURATES: 1.3 G, CARBOHYDRATES: 67.4 G, OF WHICH SUGARS: 2.6 G, PROTEIN: 13.5 G, FIBRE: 1.2 G, SALT: 2.3 G. |