Pairings:

Simple Butter & Sage Sauce: Melt a generous knob of butter in a pan with fresh sage leaves, toss in the cooked pasta, and finish with a light dusting of grated Parmesan to contrast the ruby-red color of the pasta.

Classic Piedmontese Meat Ragù: Pair the wide egg ribbons with a traditional slow-cooked beef or mixed meat ragù.

Mushroom or Sausage Sauce: Toss with sautéed local mushrooms, a touch of shallot, and crumbled Italian sausage.