Pappardelle with Porcini Mushrooms & White Truffle Oil

This one-pot dish is full of flavor and is ready to cook injust three easy steps. The Pappardelle Egg-Pasta is madewith all-natural ingredients, including durum wheatsemolina, eggs, porcini mushrooms, and white truffle oil.

The pappardelle noodles are perfect for holding the savory porcini mushrooms and aromatic white truffle oil. The dish is also easy to make.

DIRECTIONS: bring to boil 700 ml of water and 2 or more tbsp oil in large non-stick skillet or pan. Stir in the content of the package, cover and cook over medium-low heat for 10 minutes, adding more water if needed. Remove the lid and keep cooking for 2 minutes or more UNTIL THE WATER IS ALMOST COMPLETELY ABSORBED AND THE SAUCE IS CREAMY. Season to taste, drizzle with olive oil and add optional grated cheese before serving.

SUGGESTIONS: add 1/4 of glass of white wine into the boiling water. Add 2 anchovies fillets.

WINE PAIRING: Sangiovese or other red wines.