I polished off this plate of pasta in minutes simply because of how delightful it was. The thick, flat, pappardelle texture was cooked to al dente perfection, and it was simmered in a thick and slightly acidic red wine broth. The resultant gravy which doused the pasta had an amazing braised savoury flavour which blended so well with the generous amount of duck ragu and porcini mushrooms. With the all elements coming together, there was an aroma of mushrooms and red wine sweetness. I did think they could afford to add a few more pieces of pappardelle in this dish though. Nonetheless, I would definitely recommend this dish, and it would be perfect if youโ€™d still want some space for dessert.

Rate:๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ๐ŸŒŸ