Strozzapreti Campofilone - Egg Pasta

Strozzapreti Campofilone

Strozzapreti Campofilone from Antica Pasta is a special form that creates joy and amazement in the kitchen. It is made only from fresh eggs and durum wheat semolina from the traditional Pasta Campofilonese company. The elegant packaging ensures that the shape and the full pasta taste are preserved. Campofilonese's thin egg noodles are made entirely without water. Only fresh eggs and durum wheat semolina are necessary. With the step-like manufacturing process, which requires long drying at different temperatures, Strozzapreti Campofilone gets a very special taste and a perfect bite.

 

Enjoy the wonderful 15mm wide pasta with your favorite sauce, such as in the brands with pieces of angler fish, fresh scampi and vegetables. They dry on a special paper, which is even packed with them to maintain their shape and natural taste. There is a recipe for Strozzapreti Campofilone on the elegant packaging. The packaging beautifully combines tradition with modernity. The pasta is made with 100% Italian eggs and drawn on bronze molds.

 

Cooking time: 10-12 minutes

Ingredients: Durum wheat semolina, eggs 35.3%

 

The coarse, hard grain makes this flour extremely suitable for cooking the pasta al dente. You will find an extensive selection of the best Italian pasta made from durum wheat. Durum wheat semolina comes from the regions where the best Italian pasta is made. These pasta types represent the true taste of Italy. 

 

Making of Strozzapreti Campofilone

 

La Campofilone is a pasta factory located in Campofilone, a village in the heart of Italy. In contrast to many other traditional pasta factories that rely on water and durum wheat semolina as the main ingredients, the manufacture relies on the production of their pasta from durum wheat semolina and fresh egg without the addition of water.

Today Strozzapreti Campofilone is produced with the same care and love of yesteryear. It is a product of outstanding quality, which is achieved through the processing of wafer-thin dough and a slow and gradual drying process at a slightly higher room temperature. According to the pasta manufacturer, the comprehensive manufacturing process ensures high productivity when cooking as well as a unique taste with good digestibility.

 

Cooking Strozzapreti Campofilonex

Plain or with gourmet flavors (lemon, truffle, cuttlefish ink) they cook in 3 minutes. Their delicious smell, beautiful color and taste qualities will delight the most discerning palate.

 

Directions for use

Use plenty of water, add salt and pour Strozzapreti 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.

The properties and nutritional values of Strozzapreti Campofilone which is made from ​​Durum wheat are comparable to those of ordinary wheat, but the products made from durum wheat flour are extra strong. Ideal for pasta preparation, because you do not cook it to pieces. Instead, Italian durum wheat pasta retains its well-known 'bite'. 

Strozzapreti Campofilone combines with a certain sauce. It is true that one form of pasta matches better with a richer sauce (the best thing to do is a thicker pasta line) or, for example, with an oil-based sauce (that goes well with spaghetti or another thin pasta) than the other form.

 

Cooking Strozzapreti Campofilone without it sticking

A frequently asked question is how you can ensure that Strozzapreti Campofilone does not stick once you have cooked it. The answer is simple: throw the pasta directly with the pasta sauce! In Italy the pasta is immediately put in the sauce pan. This means the pasta has no time to stick together. You may hear tips about adding olive oil to the cooking water. This often does not work well. Firstly, because oil floats on water. The pasta hardly comes into contact with the oil during cooking. Secondly, as soon as the oil touches the pasta, it forms a smooth layer around the pasta. As a result, the pasta does not stick together, but this also ensures that the pasta sauce does not adhere to the pasta. And what is more annoying than pasta that does not want to mix with the pasta sauce.

 

How much Strozzapreti Campofilone do you cook per person?

How much pasta you have to cook per person depends on which pasta dish you make and how much pasta sauce is included. As a rule, you can maintain 100 grams of pasta per adult person. For the larger eaters among us, 125 grams is a better amount. Do you have pasta with eggs through the dough? Keep in mind that this is a more nutritious pasta. In this case, just keep 100 grams per person.

 

Storage

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

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

Packaging: Plastic Wrap

Region: Campofilone

Product of Italy