Plunge from frozen into salted boiling water (1L of water for 100 g of pasta). Cook for 5 to 6 minutes. Gently drain. Add dressing and serve.
Pasta: durum wheat semolina, eggs, water. Filling: Ricotta cheese (whey, milk, salt, citric acid), mixed mushrooms (white mushrooms, shiitakes, pleurotus, pholiota), ceps, bread crumbs (wheat flour), Grana Padano cheese (milk, salt, rennet, egg lysozyme), salt, dried ceps, sunflower oil and garlic.