The Maccheroncini of Campofilone are known throughout Italy and the world for their high quality, a real specialty of the culinary heritage of the Marche. These thin strands of pasta, are an exclusive dish loved by rich and powerful people since '500. Their taste and their texture is exalted if accompanied by full-bodied and flavorful sauces, both meat and fish, for an highest quality tasting experience.
Type: Maccheroncini all’uovo
Producer: Pastificio artigianale Leonardo Carassai
Made in: Marche (Italia)
Net Weight: 250 g
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The Campofilone Pasta is prepared according to all the strict rules that the tradition handed down to generations, thanks to the selected grains, fresh eggs and to a natural processing that allows to obtain the highest quality product. Once spread the dough, the dough is passed on "Chitarra/guitar" so that it is cut into characteristic strips (like Guitar strings) and finally is left to dry.
Pastificio Artigianale Leonardo Carassai srl. Via XX Settembre, 38, 63828 Campofilone (FM). The Pastificio Artigianale Leonardo Carassai is the result of a long entrepreneurial journey that the Carassai family has pursued since 1850. From the milling activity with the water mill, to the production of Campofilone egg pasta, this small pasta factory brings with it a set of years of experience in the agri-food industry. The quality of row materials, the natural processing cycle and the customer satisfaction, are the expression of the company's quality policy that the Carassai family has been pursuing from the beginning.
Durum wheat flour, fresh eggs (34%), wheat "00" flour: may contain traces of soya. Typical values serving size 100 gr: energy 376 Kcal, 1589Kj; Fat 5 g of which saturates 1,5 g; Protein 12,7 g; Carbohydrate 68,5 g of which sugar 3,8 g; fibre 3,2 g; salt 0,24 gr.
General Information: The egg pasta is easy to prepare; dressed just cooked or sautéed in a pan; it is excellent with tomato based or meat based sauces, fresh vegetables or fish. The pasta should be stored in a cool dry place and should not be exposed to the sun. How to eat: Bring a large pot of water to a boil ( around 1 litre for every 100 gr of pasta that you want to cook); season with salt and add pasta. Cook pasta in boiling water 5 minutes, stirring softly with a wooden spoon to prevent pasta from breaking. Drain the pasta and serve it with your preferred sauces and seasonings.
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