Rustic Egg Pappardelle with Porcini Mushrooms & White Truffle Oil

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.

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: 1722 KJ / 407 KCAL, FAT: 9.1 G, OF WHICH SATURATED: 2 G, CARBOHYDRATES: 67.4 G, OF WHICH SUGARS: 2.6 G, PROTEIN: 13.4 G, FIBRE: 3.8 G, SALT: 2.6 G. |