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!