Ground dried porcini mushrooms are mixed into a supple egg dough to create a wonderful dark brown pasta with woodsy, oaky flavors. Serve Porcini Stuzzicarelli Egg Fettuccine with melted truffle butter or, even better, with melted butter topped with shaved fresh truffles. No truffles to spare? Try this mushroom-flavored fettuccine with melted butter and fried sage. Or up the porcini factor and serve the noodles with a fresh porcini ragù.
About the Producer: In 1981, Nicolina Peduzzi decided to revive the pastificio (pasta factory) her father had started 50 years earlier in a small town in Abruzzo, Italy. More family members joined the business, which quickly grew into one of the most extensive artisanal pasta lines in Italy. Nicolina, the matriarch, remains the keeper of artisan core values, which she demonstrates personally at every incredible meal she cooks for the family. (And in fact, in the Peduzzi family, many important business decisions are made over a heaping dish of spaghetti!) It is these wonderful meals and moments shared at the family table that ensure that Rustichella d’Abruzzo will continue to maintain high levels of integrity, professionalism and passion for quality.