Rustichella D’abruzzo Papardelle All Uovo

"To make this delicacy of the recipe you don't need to be a graduate, and even if the thing is remedied you will lick your fork pure." So said one of Aldo Fabrizi's sonnets on Pappardelle all'uovo, the most representative format of Lazio and Tuscany, territories rich in game and therefore homelands of traditional meat-based recipes.

• Cooking time: 5-7 minutes
• Ingredients: Durum wheat semolina, eggs 31.7%
• Average Nutritional Values per 100g: Energy: 407 KCAL /1722 KJ, Fats: 4.4g / Saturates: 2.8g, Carbohydrates: 73g / Sugars: 2g, Fibre: 3.6g, Proteins: 17g.