Maccheroncini · all'uovo (Eierteig)

  An excellent dish for these gossamer noodles is the traditional Ragù alla Marchigiana, a rich meat sauce that clings perfectly to the fine dough threads and coats them completely. Since the Maccheroncini all’uovo are extremely absorbent, they immediately soak up the flavor of the slowly braised mixture of beef, pork, and tomatoes, leading to an incredibly intense union of pasta and sauce. It is best served on a pre-warmed platter with plenty of Pecorino so that the fragile structure of the noodles is preserved during plating and the full flavor comes into its own.

For a lighter variation, a preparation with melted butter, fresh sage, and a hint of lemon is suitable, as the short cooking time of the noodles allows for quick yet refined cooking. The fine strands are tossed only briefly in boiling water and then mixed directly in the pan with the flavored butter, creating a silky emulsion that does not sit heavily on the stomach. Complemented by some shaved white truffle or freshly ground pepper, this simple dish becomes a luxurious experience that places the delicate texture of the egg dough at the center. - Gerardo [TS10/26]