De Carlonis

De Carlonis – Pastificio De Carlonis, run by De Carlonis Paolo & C. – is a family egg pasta maker in Campofilone, in the province of Fermo in the Marche region of Italy. The company describes itself as closely tied to the local land and traditions and organises its production in four lines: fresh pasta of Campofilone, dried pasta of Campofilone, Maccheroncini di Campofilone IGP and stuffed Ascoli olives. It is a member of the association of producers of Maccheroncini di Campofilone.

For its dried egg pasta, the company says, fresh eggs from barn-raised hens are shelled by hand every morning and make up 35% of the dough; Italian semolina is bought in 25 kg sacks, 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, and the cut pasta is laid by hand on small white paper sheets and dried at about 30 °C for 24 to 32 hours.

The range includes De Carlonis Maccheroncini di Campofilone IGP, De Carlonis Pasta secca all'uovo (pappardelle, chitarrine, maltagliati, tagliolini, fettuccine, quadrelli, tagliatelle, strozzapreti) and De Carlonis Pasta fresca with tortellini, cappelletti and ravioli. Part of the range is also sold under the Campofilò brand; the company also makes fried specialities such as olive all'ascolana and hosts school and tour groups.