La Campofilone Pasta all'uovo
La Campofilone's egg pasta line with 33.4% eggs: fettuccine, tagliatelle, pappardelle, linguine, chitarra and more, including flavoured, organic and wholegrain versions.
La Campofilone Pasta all'uovo is the main egg pasta line of La Campofilone, a farm-based pasta maker in Campofilone in the province of Fermo (Marche, Italy). It is dried egg pasta made from durum wheat semolina and fresh eggs, which make up 33.4% of the classic products. The company says it grows and stores its durum wheat in the Marche region and that the eggs come from barn-raised hens fed on GMO-free cereals. The dough is shaped through bronze dies at low temperature and dried slowly below 36 °C.
The line covers ribbons and short cuts: fettuccine, tagliatelle, pappardelle, linguine, pasta alla chitarra and the thinner fili di chitarra (spaghetti alla chitarra), maltagliati, strozzapreti, penne rigate, gramigna, gnocchetti, small quadrucci and sorprese for broth, and La Sfoglia sheets for lasagne. Flavoured fettuccine come with spinach, porcini mushrooms, lemon, orange, sage, chilli or quail eggs (35%), and there are linguine with truffle and with cuttlefish ink. An organic BIO series and a wholegrain series made with wholegrain durum semolina are sold separately.
Ribbons cook in 1–2 minutes, quadrucci and maltagliati in 2–3 minutes, penne rigate in 6–7 and gnocchetti in 8–10 minutes. A 250 g pack serves four. The Maccheroncini di Campofilone IGP have their own page.
Facts
| Raw material | Durum wheat semolina, fresh eggs (33.4%) |
|---|---|
| Main use | Egg pasta for ragù, cream and vegetable sauces, lasagne and broth |
What it includes
- La Campofilone Busiata all'Uovo
- La Campofilone Fettuccine
- La Campofilone Fettuccine Bio
- La Campofilone Fettuccine Integrali
- La Campofilone Fettuccine agli Spinaci
- La Campofilone Fettuccine ai Funghi
- La Campofilone Fettuccine al Limone
- La Campofilone Fettuccine al Peperoncino
- La Campofilone Fettuccine alla Canapa
- La Campofilone Fettuccine alla Salvia
- La Campofilone Fettuccine con Uova di Quaglia
- La Campofilone Fili di Chitarra
- La Campofilone Fusilloni all'Uovo
- La Campofilone Gnocchetti
- La Campofilone Gramigna
- La Campofilone Linguine
- La Campofilone Linguine Bio
- La Campofilone Linguine Integrali
- La Campofilone Linguine al Nero di Seppia
- La Campofilone Linguine al Tartufo Bianco
- La Campofilone Linguine al Tartufo Nero
- La Campofilone Maccheroncini Bio
- La Campofilone Maccheroncini Integrali
- La Campofilone Maltagliati
- La Campofilone Pappardelle
- La Campofilone Pappardelle Bio
- La Campofilone Penne Rigate all'Uovo
- La Campofilone Quadrucci
- La Campofilone Sfoglia
- La Campofilone Sorprese
- La Campofilone Spaghetti alla Chitarra
- La Campofilone Strozzapreti
- La Campofilone Tagliatelle
- La Campofilone Tagliatelle Bio
- La Campofilone Tagliatelle Integrali
How it connects to Pasta
La Campofilone Pasta all'uovo → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina, Whole wheat flour
- Part of
- La Campofilone, Egg pasta
- Similar and different
- Fettuccine, Tagliatelle, Pappardelle, Linguine, Spaghetti alla chitarra, Strozzapreti, Penne, Lasagne sheets, Maltagliati
Frequently asked questions
What is La Campofilone Pasta all'uovo made of?
Durum wheat semolina and fresh eggs (33.4%); flavoured versions add ingredients such as spinach, mushrooms or lemon.
How long does it cook?
Ribbons 1–2 minutes, quadrucci and maltagliati 2–3, penne rigate 6–7 and gnocchetti 8–10 minutes.
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.
- Linguine — Long dry pasta with a flattened, slightly convex section, like a small narrow flat tagliatella; producers call it the Ligurian long pasta for pesto.
- Whole wheat flour — Flour from the whole grain, bran and germ included, used for wholewheat pasta (integrale) with more fibre.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Lasagne sheets — Wide flat rectangular sheets of pasta layered with sauce and baked in lasagne; for example, Barilla makes them from durum wheat semolina and fresh eggs.
Similar
La Campofilone Maccheroncini di Campofilone IGP · La Campofilone Pasta di semola · PastaDC Pasta secca all'uovo · Leonardo Carassai Tagli classici · Pastai Le Paste Lisce · Pastificio Latini Le Matassine Speciali
Sources
- La Campofilone — Pasta all'uovo
- La Campofilone — Pasta all'uovo biologica
- La Campofilone — Pasta all'uovo integrale
- La Campofilone — Pasta