Squid Ink Fettuccine Campofilone - Egg Pasta

Squid Ink Fettuccine Campofilone

Squid Ink Fettuccine Campofilone is the most full-bodied format of traditional egg pasta. It is appreciated among those who love pasta cooked al dente. It is ideal for seasoning with fish, truffle, mushroom and meat sauces. 

Since Squid Ink Fettuccine Campofilone is wafer-thin, the cooking time is only 2 minutes. For perfect success, it is recommended to use plenty of water, salt at the boiling point, add the noodles and - once they have softened - stir gently.

Ingredients: Durum wheat semolina, eggs 30.3%, black squid ink (powder) 1.9%

Contents: 250g

Cooking time: After 2 minutes, the noodles are "al dente"

Origin: Italy

 

Production of Squid Ink Fettuccine Campofilone

The production of egg noodles stands out among the local traditions of Campofilone and has since been the most famous place of manufacture for high-quality egg pasta.

This tradition stems from the past when it was necessary to keep eggs for need. Squid Ink Fettuccine Campofilone follows this tradition and selects the best durum wheat flours from the Marche, Umbria, and Tuscany for the egg pasta. The eggs come exclusively from free-range chickens in the vicinity of the pasta factory.

The method of preparation is a centuries-old tradition and a manual process since most of the process is not carried out by machines. The eggs and the flour are kneaded by hand without adding water, then rolled out into very thin leaves. The "Solgie" are then cut into the desired pasta shape and traditionally placed on paper. The pasta is then dried very gently at low temperatures for 24-30 hours. The pasta loses 40% of its weight.

 

Average nutritional value per 100 g 

Energy 1575 Kj

Fat 4.47 g of

which saturated fatty acid 1.4 g

Carbohydrates 66 g

Fiber 2.4 g

Protein 16 g

Allergens contain GLUTEN

 

Cooking Squid Ink Fettuccine Campofilone

Squid Ink Fettuccine Campofilone is the most eaten pasta in Italy, so the common choice for all dishes that are prepared in the country of pasta. This pasta not only lifts your Italian recipe in terms of taste; they are also a very healthy choice. 

 

Preparation and Use

Use plenty of water, add salt and pour Squid Ink Fettuccine Campofilone only when the water is boiling. When the pasta has softened, mix lightly. Cooking can be considered completed when the pasta returns to the surface. Put the pasta on a large Flemish sauce, let it evaporate for a moment before seasoning it abundantly. However, it is advisable to carefully check the degree of cooking so that it is pleasing to your taste.

Squid Ink Fettuccine Campofilone is just as tasty as the more famous pasta. It is even a bit fuller in taste. It contains more fiber and good carbohydrates so that you stay saturated for longer. Tasty and very healthy and otherwise just as easy to prepare as other pasta types.

 

Storage Type: Environment

Store in a cool, dry place away from heat sources and protected from light.

Squid Ink Fettuccine Campofilone with radicchio

 

Ingredients for For 4 portions

2 red onions

1 garlic clove

5 tablespoons raisins

1 tin of saffron threads, (0.1 g)

4 tbsp pine nuts

1 red chilli pepper, small

6 stems flat parsley

80 g pecorino

6 tomatoes, dried

1 small radicchio Trevisano

4 tablespoons olive oil

salt, pepper

400 g Casarecce, (alternatively Fussili)

1 tablespoon butter, (cold)

 

Time

Working time: 40 minutes

 

Preparation

Finely dice onions and garlic. Put Squid Ink Fettuccine Campofilone in a bowl with 60 ml warm water. Roast pine nuts in a pan without fat until golden brown. Remove the seeds from the chilli and chop finely. Pluck off parsley leaves and chop coarsely. Grate cheese finely. Cut tomatoes into fine strips. Clean and wash the radicchio, spin dry and cut crosswise into thin strips.

Bring plenty of water to the boil in a saucepan. Meanwhile, heat 3 tbsp. oil in a wide shallow saucepan. Fry chilli, garlic and onions in it. Add salt to the cooking water and cook the noodles for 5 minutes.

Add tomatoes to the onion mixture and steam briefly. Add raisins with the saffron water. Drain Squid Ink Fettuccine Campofilone in a sieve, collecting 250 ml pasta water. Add pasta and pasta water to the onion mixture. Cook while stirring frequently until the liquid is almost completely absorbed and the noodles are still firm to the bite.

Add half of the parsley, radicchio, pine nuts and butter and season with salt and pepper. Sprinkle with pecorino and the remaining parsley and serve sprinkled with the remaining oil.

The ingredients of Antica Pasta Campofilone are the consolidated experience of more than 10 years in the egg pasta production, the strict procedure for ingredient selection, the handcrafted processing, without the influence of purely commercial exigencies and above all the extreme passion that we put daily in our work. Campofilone is above all synonymous of an ancient cooking tradition, production of eggs noodles.

Today, as in the past, able hands knead the flour with the eggs to obtain large, soft, thin and golden sheets of pasta. The experience and the care taken in this particular homemade production, which has been passed on from generation to generation since 1400, is the key to the secret of our delicious noodles.

8.8 ounce (250 gram)

Ingredients: Durum wheat semolina, eggs, black squid ink

Packaging: Paper box

Region: Campofilone

Product of Italy