Net weight: 250g
 Ideal for 4 servings
 Cooking time: 2-3 minutes in boiling water

 Ingredients: durum wheat flour, fresh eggs (33.4%)
 may contain traces of soy and mustard

 Shelf life: 16 months
 Width: 1.4 cm. Drying time 36-48 hours.
 Bronze extruded and split
 Dense and firm texture

 NUTRITIONAL VALUES
 Energy: 1564 kJ - 370 kcal
 Fat: 4.7 g, of which 1.4 g is saturated fat
 Carbohydrates: 63.1 g - of which sugars 2.4 g
 Dietary fiber: 4.3 g
 Protein: 16.6g
 Salt: 0.13g
 * The salt content is due solely to the presence of naturally occurring sodium


 PAPPARDELLE WITH PUMPKIN, CAULIFLOWER AND RICOTTA, 4 PERSONS

 INGREDIENTS

 
 250 g La Campofilone Pappardelle
 
 600g pumpkin
 
 250 g cauliflower
 
 350g salted ricotta
 
 Black pepper
 
 Garlic
 
 50g butter
 
 Extra virgin olive oil
 
 Salt


 PREPARATION
 Clean and chop the garlic, and sauté it in a pan with olive oil until it is lightly golden.
 Dice the pumpkin and add it to the pan. Season generously with black pepper and add 3 knobs of butter. Simmer the pumpkin for 10-15 minutes until tender and lightly caramelized.
 Cut the cauliflower into small florets and blanch or lightly fry them until tender but still have a bit of bite. When the cauliflower is ready, add it to the pumpkin along with a little salt.
 Remove the pan from the heat.
 Cook the pappardelle in plenty of salted water, drain and add to the pan with the pumpkin and cauliflower. Gently toss for a few minutes so the pasta is well mixed with the vegetables.
 Divide the dish among plates and grate the ricotta over it. Serve and enjoy!