Taste Riscossa

The different varieties of pasta from Riscossa go perfectly with sauces and seasonings typical of Italian regional tradition, and they also provide the ideal starting point for new and imaginative recipes. Learn how to create authentic Italian dishes that are delicious and easy to prepare.

Spadellata di pappardelle ai funghi


500g of Riscossa egg pappardelle
400g of fresh mushrooms
1 clove garlic
Extra virgin olive oil
Chopped parsley leaves
150g of thinly shaved Parmesan cheese
Salt to taste
Pepper to taste


Clean the mushrooms by removing the earthy parts of the stems, pat them gently with a damp cloth, cutting them into slices and mincing the stems.

Pour the oil in a saucepan large enough to hold the pasta and add the clove of garlic, peeled and crushed.

Leave it on the fire, and after a few minutes add the mushrooms, browning them over high heat for a few minutes.

Salt the mushrooms and cook for about ten minutes, adding a little water if necessary

Boil pasta in salted water and drain al dente, leaving slightly wet, and possibly retaining a cooking ladle of water.

Add the pasta into the pan with the mushrooms and toss with the mushrooms so that they season well, adding the cooked pasta water if necessary.

Spread onto the pappardelle chopped parsley and pepper. Sprinkle with freshly ground or crushed pepper. Toss one last time and serve immediately adding lastly the shavings of parmesan

Organic Wholegrain Pasta
Five classic shapes of pasta, made from 100% organic Italian milled wheat.
Specialty Bronze-cut Pasta
Four shapes of pasta produced using a bronze die, with superficial ridges for better adherence to sauces and seasonings.
Specialty Egg Pasta
Traditional specialty of fresh pasta made from durum wheat flour and egg, available in five shapes.
Semolina Nests
Traditional specialty of fresh pasta made from durum wheat flour, available in five shapes.