De Carlonis Pasta secca all'uovo
De Carlonis's dried egg pasta with 35% hand-broken fresh eggs, bronze-drawn and dried at about 30 °C: pappardelle, tagliatelle, fettuccine, tagliolini, chitarrine.
De Carlonis Pasta secca all'uovo is the dried egg pasta line of Pastificio De Carlonis in Campofilone (Marche, Italy). According to the company, the dough is made from Italian durum wheat semolina and fresh eggs from barn-raised hens, shelled by hand every morning, which account for 35% of the dough. The semolina arrives in 25 kg sacks, and the dough is kneaded for at least 20 minutes.
The sheet is formed with bronze dies and passed through rollers that make it more porous. After cutting, the pasta is laid by hand on small folded white paper sheets and dried slowly at about 30 °C for 24 to 32 hours.
The line includes pappardelle, chitarrine, maltagliati, tagliolini, quadrellini, fettuccine, quadrelli, tagliatelle and strozzapreti. It is sold in 250 g packs, and a 1 kg format is available for catering. Separately, the company makes Maccheroncini di Campofilone IGP and a fresh pasta line.
Facts
| Raw material | Italian durum wheat semolina, fresh eggs (35%) |
|---|---|
| Main use | Dried egg pasta ribbons and cuts for sauces and ragù |
What it includes
- Campofilò Chitarrine
- Campofilò Fettuccine
- Campofilò Maccheroncini di Campofilone
- Campofilò Maltagliati
- Campofilò Pappardelle
- Campofilò Quadrelli
- Campofilò Quadrellini
- Campofilò Sfoglia
- Campofilò Strozzapreti
- Campofilò Tagliatelle
- Campofilò Tagliolini
- De Carlonis Chitarrine
- De Carlonis Fettuccine
- De Carlonis Maltagliati
- De Carlonis Pappardelle
- De Carlonis Quadrelli
- De Carlonis Quadrellini
- De Carlonis Strozzapreti
- De Carlonis Tagliatelle
- De Carlonis Tagliolini
How it connects to Pasta
De Carlonis Pasta secca all'uovo → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- De Carlonis, Egg pasta
- Similar and different
- Pappardelle, Tagliatelle, Fettuccine, Tagliolini, Spaghetti alla chitarra, Strozzapreti
Frequently asked questions
Which shapes are in the De Carlonis Pasta secca all'uovo line?
Pappardelle, chitarrine, maltagliati, tagliolini, quadrellini, fettuccine, quadrelli, tagliatelle and strozzapreti.
How is this pasta dried?
On white paper sheets at about 30 °C for 24 to 32 hours.
What to read next
- 🥚 Chicken egg — The egg of the domestic hen: in pasta it gives yellow colour, an elastic dough and protein, and in the EU it must be highlighted on labels as an allergen.
- Spaghetti alla chitarra — Long egg pasta from Abruzzo with a square cross-section, cut on the chitarra, a wooden frame strung with steel wires.
Similar
De Carlonis Maccheroncini di Campofilone IGP · De Carlonis Pasta fresca · PastaDC Pasta secca all'uovo · Pastificio Latini Le Matassine Speciali · Pastai Le Paste Lisce · Agnesi Pasta all'Uovo
Sources
- Pastificio De Carlonis — Pasta secca
- Pastificio De Carlonis — Lavorazione
- Pastificio De Carlonis — Prodotti secchi 250 g