Pappardelle egg pasta are one of the best pasta to be served with porcini mushrooms and fresh parsley: the ideal combination between smell and taste.

Preparation: bring 1/3 cup of water and 2 tbsp of Extra Virgin Olive Oil to a boil in a large non-stick skillet or pan. Add the contents of the package, cover and cook until most of the water has absorbed.

Useful tips: during cooking add 1/2 glass of white wine and 2 anchovies fillets.

Wine: Sangiovese di Romagna DOC or medium bodied red wine.