Fettuccine · all'uovo (Eierteig)

  A particularly festive dish can be conjured up with a slowly braised duck ragout, where the tender meat falls apart in a red wine reduction and clings perfectly to the wide Fettuccine all’uovo aus Campofilone. The porous surface of the egg noodles literally soaks up the rich sauce, while the slight sweetness of the dough forms a wonderful contrast to the spiciness of the meat and the aromas of bay leaf and juniper. Served with freshly grated Parmesan, a harmonious interplay is created that emphasizes the rustic origin of the pasta yet brings supreme elegance to the plate.

For a vegetarian variation, a creamy sauce made from fresh porcini mushrooms and cream is recommended, refined with a splash of white wine and chopped parsley. The silky texture of the noodles combines effortlessly with the creamy consistency of the mushroom sauce without losing their own al dente bite. A hint of truffle oil or roasted pine nuts can round off this dish, allowing the fine egg note of the pasta to come into its own even better and guaranteeing an authentic taste experience of Italian cuisine. - Gerardo [TS10/26]