The width of this pasta (1.4cm), unique consistency and porousness make it perfect combined with the most succulent and richest ingredients, such as game ragout, as well as autumn and winter flavours. Cooking time: 2-3 minutes in boiling water.
La Campofilone is a pasta factory specialising in the production of egg pasta since 1912 according to the traditional recipe from 16th century. The unique characteristic of La Campofilone pasta factory is that only local ingredients are used in the production: wheat is grown in the surrounding Marche region, while the free-range eggs come from hens raised on the Campofilone farm. Furthermore, no water is used in making this pasta. The result is a high protein, authentic pasta which has excellent cooking results, a unique taste, lightness and digestive capacity.
