"To make this delicious recipe, you don't need to be a certified cook, and even if it's a quick fix, you'll even lick the fork." So went one of Aldo Fabrizi's sonnets about Egg Pappardelle, the most representative pasta shape of Lazio and Tuscany, regions rich in game and therefore homes to traditional meat-based recipes. Wild boar, mushrooms, sausage, and truffle are just some of the toppings that can be used to create uniquely flavored dishes, made even more special by the texture of this pasta shape.