Tonnarelli Campofilone - Egg Pasta

Tonnarelli Campofilone

The handmade egg pasta of the Tonnarelli Campofilone comes from Campofilone, the famous noodle village in the Marche region. The secret of the production lies in the strict selection of the ingredients, the traditional processing and above all the care and passion. Patience and a lot of work are required when it comes to producing a high-quality Tonnarelli Campofilone with plenty of nutrients and a lot of flavors.

Antica Pasta is one of the artisanal factories that perpetuates this tradition with passion. The pasta produced in this family and artisanal business differs from other egg pasta because the semolina is only mixed with the eggs (10 eggs per kilo of hard grain semolina) without the addition of water, dyes or preservatives.

The dough is prepared with fresh eggs and kneaded without adding water. Drying is slow and at a low temperature. The company philosophy always focuses on the quality of the products to best satisfy their customers.

TASTE AND APPEARANCE

The addition of egg refines the taste, intensifies the yellow color of the pasta and improves the cooking characteristics of Tonnarelli Campofilone IGP pasta.It tastes great and can be stored in a cool, dry place for a long time without losing its taste and quality. If you combine the egg pasta with light but sophisticatedly prepared sauces, the pasta dish becomes a pleasure for the eye and palate alike.

The secret of their production is based on the best ingredients and the time factor. Kneaded only with durum wheat semolina and egg yolk, without adding water. Anyone who has already tried this out knows how exhausting and time-consuming this process is until a homogeneous dough mass is created. The dough is rolled out until a wafer-thin layer of dough is formed, which can then be cut into a wide variety of formats to finally spread it out on paper sheets with the typical artistry of housewives. Then comes a very delicate process, drying the pasta at a low temperature. With the industrial process, it takes place in less than three hours at up to 100 ° C. This means that the starch gels, important vitamins, and amino acids are lost, so that the taste is neglected. Because drying at high temperatures guarantees high production output and poses few risks. Tonnarelli Campofilone, on the other hand, dries very slowly and gradually, at a low temperature, which takes 24 to 36 hours. In this processing phase, Tonnarelli Campofilone loses approx. 40% of its weight, making it possible to obtain a dry and productive product which corresponds to 250g noodle for four servings.

Ingredients:

• Durum wheat semolina,

• Eggs,

• It does not contain GMOs.

When cooking at home, Tonnarelli Campofilone regains the weight lost during drying and retain their distinctive taste, with the nutritional and organoleptic properties remaining unchanged. The result is a very special and, above all, natural product with an excellent taste, which has an optimal absorption capacity for the sauce.

With its unique recipe, Antica Pasta Campofilone with fresh eggs is naturally rich in complex carbohydrates and proteins that are among the best for humans. By adding fresh eggs to the best durum wheat, Antica Pasta Campofilone guarantees you fondant pasta with impeccable hold and a pretty golden color.

The noodle is characterized by short cooking time, intense taste and high nutrient content. Cooking time 2/3 minutes like fresh pasta. Those in a hurry who wish to eat well will enjoy them with a simple drizzle of olive oil and a few shavings of Parmesan cheese.

Antica Pasta Campofilone are ideal tasted with fish or meat seasonings, exquisite above all with plenty of meat sauce as tradition dictates.The experience gained in over ten years in the production of egg pasta, the rigorous choice of the best raw materials, the strict procedure not conditioned by industrial needs have allowed collecting appreciation from many parts of the world.

The flagship of the production are the authentic maccheroncini di Campofilone, recognized by the Marche Region as a typical-traditional product: they can be produced only in this town respecting a strict production discipline according to the ancient traditional recipe.

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 35.3%

Packaging: Paper box

Region: Campofilone

Product of Italy