Nastroni · all'uovo (Eierteig)

  An ideal dish for these wide ribbon noodles is a hearty wild boar ragout, braised for a long time in red wine and juniper until the meat is butter-tender and almost falls apart on its own. The generous surface area of the Nastroni all’uovo offers the perfect carrier for the thick sauce, allowing the spicy aromas of the game to combine harmoniously with the fine intrinsic taste of the dough rather than being left behind on the plate. Served with a dollop of cranberries and fresh herbs, a festive main course is created that underscores the rustic elegance of this pasta shape and provides a warming, hearty taste experience, especially on cold days.

Equally seductive is this pasta in a velvety walnut cream sauce, refined with roasted nut kernels and plenty of freshly grated Parmesan to offer a vegetarian alternative full of depth. The wide shape of the noodle ensures that the creamy consistency lushly coats every bite, while a hint of nutmeg highlights and perfectly complements the fine egg note of the pasta. Thanks to the short cooking time, the bite remains pleasantly firm, which creates an exciting mouthfeel in combination with the soft sauce and celebrates the high artisanal quality of the ingredients with every bite. - Gerardo [TS10/26]