Porcini Pasta 250g

Porcini pappardelle with free-range eggs and real dried wild mushrooms is a richly flavoured ribbon pasta for creamy sauces, ragù and truffle dishes at home.

What Is Porcini Pappardelle?

Porcini pappardelle is a broad ribbon pasta made with free-range eggs, wheat flour and porcini mushrooms. It follows the rich Hungarian tradition of 8-egg pasta, using fresh eggs without added water for a golden colour, satisfying bite and full egg-pasta flavour.

The dried porcini is worked into the dough itself, giving the pasta an earthy wild-mushroom character before you add a sauce. You do not need to add fresh mushrooms for a satisfying mushroom pasta dish, although they make an excellent addition when you want a more substantial meal.

The wide ribbons hold creamy sauces, slow-cooked ragù and buttery dressings particularly well. The porcini brings a gentle earthy aroma and savoury depth, giving even simple preparations a more aromatic finish without overpowering the sauce.

How to Enjoy Porcini Pappardelle

This egg-rich ribbon pasta is especially good with sauces that allow its porcini flavour to come through. Toss it with butter, Parmesan and a little pasta water for a simple supper, or pair it with cream, sautéed mushrooms or a slow-cooked ragù.

For a deeper finish, add a few drops of black truffle oil just before serving. Crisp pieces of Mangalitsa pancetta are particularly delicious with a creamy porcini sauce.

A Simple Serving Idea

Cook the pappardelle until just al dente, then toss it in a pan with sautéed mushrooms, a splash of cream and a little pasta water. Finish with Parmesan, freshly ground black pepper and a few drops of black truffle oil.

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How to Cook Porcini Pappardelle

1. Bring a large pan of salted water to the boil.
2. Add the pasta and cook for 4–8 minutes, until al dente. Start tasting towards the lower end of the cooking time.
3. Reserve a little cooking water before draining.
4. Toss with your chosen sauce and serve immediately.

Great Taste Award Winner

This porcini pappardelle received 1 Star at the 2026 Great Taste Awards from the Guild of Fine Food. View the official Great Taste Awards listing.

Where Does It Come From?

Our porcini pappardelle is made by Ildikó Heppenheimer and her family in Márok, a small village in Baranya, southern Hungary. Their family farm produces free-range eggs as well as dried pasta, bringing these two traditions together in small rural workshops.

The family’s free-range hens are fed a GMO-free, soy-free cereal-based diet. Ildikó uses their small fresh eggs for the pasta, chosen for their naturally higher yolk-to-white ratio, which gives the dough its rich colour, flavour and satisfying texture.

The Heppenheimer family’s recipe follows the tradition of Hungarian 8-egg pasta, made without added water. It is then dried in stages for a firm texture and dependable bite.

Monika visited Ildikó’s farm, where their shared enthusiasm for carefully made food grew into a close friendship. She selected the Heppenheimer family’s porcini and truffle pastas for the Monika’s Kitchen range for their free-range eggs, small-batch craftsmanship and generous flavour.

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Ingredients & Nutritional Information

Ingredients: Wheat flour, free-range egg, freeze-dried porcini mushroom.

Allergy advice: For allergens, including cereals containing gluten, see ingredients in bold.

Dietary information: Suitable for vegetarians. Free from additives, flavours and preservatives. Non-GMO.

Country of Origin: Hungary.

Storage: Store in a cool, dry place away from direct sunlight.