"Pappardelle Rustiche" (egg pasta) - Italian pasta with porcini mushrooms

Pappardelle (egg pasta) preparation with porcini mushrooms: a recipe that is 100% natural, simple and tasty. All of the ingredients you need to prepare a delicious gourmet recipe are inside the packet: high thickness pappardelle (egg pasta), porcini mushrooms, garlic and parsley. All you have to do is to boil water, put in a pot the packet ingredients and then wait 12 minutes.

PREPARATION: in a non-stick pan or pot, bring to boil 650ml of water and 2 or more tablespoons of extra virgin olive oil. Put the packet contents into the pot, cover it and cook on medium-low heat for 10 minutes, stirring occasionally. Add more water if necessary. Take the lid off and continue to cook for 2 minutes or more  until the water is almost completely absorbed and the sauvce is creamy. Season to taste with salt, add extra virgin olive oil and let stand 1 minute before serving.

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

WINE-PAIRING: light-bodied red wines.

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

Store in a cool, dry place away from light sources.

Pasta Origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.