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!