Saffron Fettuccine Campofilone - Egg Pasta

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$11.75 8.8oz (250g) 10% OFF - $10.57

Saffron Fettuccine Campofilone

Saffron Fettuccine Campofilone is the most versatile Italian pasta and can be used in a variety of independent dishes or as a side dish. Saffron Fettuccine Campofilone is a classic egg pasta made by hand where it is produced in manageable quantities and slowly dried before being packed by hands. It is characterized by short cooking time, intense taste and a high content of nutrients.

Saffron Fettuccine Campofilone is an ideal combination with meat, fish and vegetable sauces of all variations.

Ingredients: Durum wheat semolina, eggs, saffron

Net quantity: 250grams

Storage conditions: Store cool and dry.

Country of origin: Italy


Average Nutritional Value per 100grams

Energy 372kcal / 1575kj

Fat 4.47g of

which saturated fatty acids 1.4g

Carbohydrates 66g of

which sugar 2.8g

Protein 16g

Salt 0.13g


The origin of the Campofilone egg pasta is handed down both orally and in writing, with references to the year 1400 already contained in texts. The first official documents relating to this purely Italian excellence date back to the actions of the Trento Council in 1560, which the Maccheroncini mentioned with the words "so thin that they melt in the mouth". From then on, it was only fame.


Production of Saffron Fettuccine Campofilone


The company has many years of experience in producing Saffron Fettuccine Campofilone, according to the Campofilone artisan tradition. Their philosophy has always been focused on quality pasta that respects the tradition and ensures customer satisfaction. Prepared at lightning speed and a star level! Saffron Fettuccine Campofilone is particularly popular with meat dishes such as hearty ragouts, premium noodles for fine dining and a worthy companion for every "Italian evening".

Saffron Fettuccine Campofilone is made with the best ingredients from the brands. The outstanding quality of the ingredients and the traditional manufacturing process guarantee a unique and exclusive product. Saffron Fettuccine Campofilone is known worldwide. The processing technique is artisanal, the ingredients used are genuine and the result of careful selection, highly skilled labor. 

Antica Pasta offers: long pasta, long flavored pasta, short pasta, soups, catering line, organic egg pasta and 100% organic, spelled pasta and for Christmas, some of the most popular long pasta shapes in limited edition Christmas boxes.

The experience of over 100 years of history of Campofilone, the first company to be DNV certified, traceability and food safety, for pasta made from ingredients guaranteed by its supply chain.

The durum wheat semolina of the Marches and the eggs of chickens grown on the ground, which were fed with fine grain, and the processing methods that faithfully follow the centuries-old tradition make up Saffron Fettuccine Campofilone. The processing temperature, which does not exceed 25 ° C, the slow drying for 24-36 hours at 30-32 ° preserves the protein components and the chemical, physical and organoleptic properties and guarantees the Saffron Fettuccine Campofilone pasta an unprecedented cooking resistance, high digestibility, and taste.


Cooking Saffron Fettuccine Campofilone

To cook Saffron Fettuccine Campofilone use at least three liters of water for 250 g of pasta. Bring water to the boil, add salt and soak the product, stir gently and let it boil for 2-3 minutes. Season with the desired seasoning in a pan with a low flame, always keep the pasta very moist or place in a bowl with the liquid dressing.

Alternatively, leave it to cook for the time indicated in the package, then drain and pour into a large container, where you can season to your liking with plenty of sauce. Saffron Fettuccine Campofilone tends to absorb a lot of sauce, it would be good to add some cooking water during the seasoning.


Fettuccine with bacon, zucchini and saffron Recipe

Ingredients  For 4 portions

400 g

Saffron Fettuccine Campofilone

150 g

Pancetta or smoked bacon

400 g


150 g

Cherry tomato

1 bunch

Spring onions)

1 small Can / n


2 tbsp

olive oil


salt and pepper


Parmesan or Grana Padano, freshly grated



Dice the bacon, cut the zucchini into sticks (approx. 2 cm) and cut the tomatoes in half. Cut the spring onions into rings and put a few green tubes aside.

Fry the bacon in olive oil until crispy in a large pan, add the onion rings and then the zucchini sticks. Add the halved cherry tomatoes at the very end. Warning: the zucchini and tomatoes have a very short cooking time, they should not be porridge. Season with pepper and a little salt, as the bacon is already salty. Dissolve the saffron threads in a little warm water and add to the bacon and vegetables.

In the meantime, cook the pasta al dente, pour off and collect a cup of pasta water. Do not scare the pasta and add it to the pan with the bacon-vegetable mixture, mix well and let it steep for a short while, add some of the pasta water as you like.

Arrange on preheated plates and sprinkle the onion green cut into rings. Serve with the freshly grated cheese.

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, saffron

Packaging: Paper box

Region: Campofilone

Product of Italy

This product may contain chemicals known to the State of California to cause cancer and/or birth defects as well as other reproductive harm. For more information please go to