Campofilone Linguine
Campofilone Linguine
Campofilone Linguine
Campofilone Linguine
Campofilone Linguine
Campofilone Linguine

Campofilone Linguine


It is one of the pasta shape more well known and loved in the world, a mix between spaghetti and bavette. The Campofilone Linguine, to the characteristic shape, add all the khowledge of the egg pasta production from Campofilone and the result is an high quality product, made with an high percentage of fresh eggs, for a result very appetizing. Ideal to serve with a sauce with fish, it will satisfy your appetite.

Type: Campofilone Egg Pasta 
Producer: Pastificio artigianale Leonardo Carassai
Made in: Marche (Italy)
Net Weight: 250 g


The pasta of Campofilone is produced respecting all the strict rules that the tradition handed down to us, thanks to the selected grains, fresh eggs and to a natural process that allows to obtain this higher quality product. These linguine are no exception, with their characteristic shape, long  as spaghetti and slightly flattened as the bavette.


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 (33,4%), 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 rolling 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 3 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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