Ingredients for 4 people:
350 gr of Tonnarelli with Cuttlefish Ink Rustichella d'Abruzzo
300 gr of Prawn Tails
200 gr of Pachino Cherry Tomatoes
100 gr of Red Caviar (salmon roe are fine)
1 clove of garlic
Chives to taste
Spicy Chilli to taste
75 ml of Rustichella d'Abruzzo Extra Virgin Olive Oil

Preparation:
Shell the shrimp tails and remove the internal black thread. Wash the cherry tomatoes and cut them into wedges. Put a little extra virgin olive oil in a pan with the crushed garlic and chili and let it brown for a few minutes; add the tomato and cook for 8/10 minutes. Add the shrimp to the tomato in the pan, continue cooking over high heat for a few minutes, and then add the chives cut into thin slices. Meanwhile, boil your Tonnarelli with squid ink in salted water; drain the pasta al dente, keeping a little of the cooking water aside, and pour it into the pan. Sauté the pasta by adding a little cooking water if needed. Serve hot, completing the dish with a few teaspoons of salmon roe.

Ingredients for 4 people:
350 g of Rustichella d'Abruzzo egg tagliatelle
75 gr of Parmigiano Reggiano
1 shallot
½ glass of dry white wine
75 ml of Rustichella d'Abruzzo extra virgin olive oil
1 Tuber Aestivum Truffle
1 sprig of parsley
Black pepper to taste

Preparation:
In a pan, gently fry the thinly sliced shallot with a sprinkling of black pepper. Once it is golden, blend with half a glass of white wine and let it evaporate. Meanwhile, cook the egg Tagliatelle in plenty of salted water and once cooked, drain and pour them into the pan with a drizzle of oil. Stir over low heat adding the chopped parsley, a sprinkling of ground pepper, and turn off after a minute. Serve and add thin flakes of truffle completing with grated Parmesan.

Ingredients for 4 people:
350 g Tagliatelle capricciose Rustichella d'Abruzzo
Pesto Genovese Rustichella d'Abruzzo
extra virgin olive oil Rustichella d'Abruzzo
Salt

Preparation:
Boil a nice pot of water, salt to your liking, and throw in the pasta.
While it is cooking, heat the Rustichella d'Abruzzo Genovese pesto in a pan. If necessary, dilute the pesto with a few tablespoons of boiling water from the pasta. Once the tagliatelle is cooked, drain it well and transfer it to the pan with the pesto, mix well. Serve on a plate.

Ingredients for 4 people:
250 g of egg Pappardelle from the Rustichella d'Abruzzo "Distese a mano" line
500 g of Champignon Mushrooms
Extra virgin olive oil
1 onion
2 cloves of Garlic
1 Sprig of Parsley
½ Glass of White Wine
Salt and pepper to taste

Preparation:
Wash and clean the Champignon mushrooms. Finely chop the parsley, garlic, and onion with a crescent moon and fry them in a pan with the extra virgin olive oil over very low heat. After a few minutes, add ½ glass of white wine and let it evaporate. When the wine has evaporated, add the Champignon mushrooms cut lengthways, season with salt and pepper, cover with a lid, and simmer for about 10 minutes. Bring the pasta water to a boil, add salt and pour in your egg pappardelle. Once they are al dente, drain them keeping some of the pasta cooking water, and add them to the pan with the mushrooms. Add the fresh parsley and sauté for a couple of minutes, adding a little cooking water if necessary. Serve piping hot!

Ingredients for 4 people:
320 g of Rustichella d'Abruzzo egg fettuccine
150 g of butter
Parmigiano Reggiano q.s.
Ground pepper to taste
Salt to taste.

Preparation:
Bring the water to a boil and add salt. Drop the fettuccine and in the meantime melt the butter into small pieces over low heat. Drain the pasta while still al dente and stir in a pan with butter, Parmesan, and a glass of cooking water. Serve and decorate with a sprinkling of ground pepper.

Ingredients for 4 people:
300 g of Rustichella d'Abruzzo egg tagliatelle
1 red pepper
1 courgette
1 red onion from Tropea
Rustichella d'Abruzzo extra virgin olive oil
a few leaves of sage
salt

Preparation:
Take the peppers, remove the stalk, seeds, and internal filaments and rinse them under running cold water to clean them thoroughly. When they are ready, all you have to do is divide them into small chunks. Do the same thing with the courgettes too. Remove the two ends, wash them thoroughly under running cold water, and then cut them into slices to be cut in half. In a pan, heat some extra virgin olive oil and fry the onion until it wilt and brown. Then add the courgettes, peppers, and salt to your liking first. When the vegetables are almost ready, you can cook the pasta and drain it al dente. Transfer it to the pan with the vegetables and finish cooking. Decorate and serve with a few sage leaves.

Ingredients for 4 people:
250 gr of Garganelli Rustichella d'Abruzzo
400 gr of pioppini mushrooms
20 gr of butter
2 tablespoons of Brandy
½ glass of white wine
2 tablespoons of Rustichella d'Abruzzo extra virgin olive oil
1 stick of celery
1 clove of garlic
1 sprig of parsley
salt
pepper

Preparation:
Clean the pioppini by removing the ends of the stems. Put them in a colander and wash them quickly with cold water, drain and dry them thoroughly. Slice the celery well and brown it in a game with butter, oil, and garlic. Add the mushrooms, brown them over high heat for a couple of minutes, add salt, pepper and sprinkle first with the brandy and then with the winemaking them evaporate. Lower the heat and add the black olives, mix with a wooden spoon and turn off after a couple of minutes. Meanwhile, cook the garganelli in plenty of boiling salted water, drain when al dente and immediately transfer them to the pan with the mushrooms and olives. Sprinkle them with a handful of washed and finely chopped parsley and brown them over high heat for a few moments. Serve and serve.

Ingredients for 4 people:
350 gr Rustichella d'Abruzzo egg noodles
1 Jar of Rustichella d'Abruzzo Truffle Sauce
Butter
30 gr of truffle
Hazelnuts
Rustichella d'Abruzzo extra virgin olive oil
Salt to taste.

Preparation:
In a pan melt the butter, add the truffle sauce and turn everything for a few minutes, then let it rest in the pan. Then cook the Rustichella d'Abruzzo egg tagliolini in salted water. Once you have reached the cooking time indicated on the package, pass the egg tagliolini in the pan you prepared at the beginning. At this point, cook the egg tagliolini and the sauce in the pan and stir for a few minutes. As soon as they are ready, serve them by adding some truffle flakes and chopped hazelnuts. Serve your beautiful dish still warm on the table!