Pappardelle · all'uovo (Eierteig)

  For an unforgettable feast, a classic braised dish is ideal, where tender beef is cooked for hours in a robust red wine stock until it falls apart into fibers and achieves a thick consistency. The impressive width of the Pappardelle all’uovo aus Campofilone is perfectly made to carry these heavy, aromatic sauces without breaking under the weight of the meat pieces or losing its bite. Served with caramelized pearl onions and a hint of dark chocolate in the sauce, a profound taste experience is created that perfectly combines the rustic tradition of this pasta variety with the elegance of haute cuisine.

An equally refined alternative is a creamy forest mushroom pan, for which fresh porcini and chanterelles are sautéed in butter and deglazed with cream and fresh thyme to emphasize the earthy notes of the mushrooms. Thanks to the rough surface structure of the handcrafted pasta, the thick cream sauce clings wonderfully to every single ribbon, while the high egg content ensures a smooth melt in the mouth. Finished with shaved Parmesan and a few drops of high-quality truffle oil, this dish becomes a luxurious treat that impressively places the natural quality and intense intrinsic flavor of the pasta at center stage. - Gerardo [TS10/26]