La Campofilone Pasta di semola
La Campofilone's egg-free durum wheat pasta: spaghetti, linguine, fusilli, penne rigate, rigatoni, tortiglioni and paccheri, cooked in 12–14 minutes.
La Campofilone Pasta di semola is the egg-free dried pasta line of La Campofilone, a farm-based producer in Campofilone in the province of Fermo (Marche, Italy) best known for its egg pasta. It is dried durum wheat pasta: according to the producer, the only ingredient is durum wheat semolina, from wheat grown and milled in Italy. The company states that its pasta uses GMO-free, high-protein durum wheat grown and stored in the Marche region, that the dough is drawn through bronze dies at low temperature and that it is dried slowly below 36 °C.
The line includes long and short cuts: spaghetti, spaghettoni, linguine, fusilli, penne rigate, mezze maniche rigate, rigatoni, tortiglioni, paccheri and mezzi paccheri. The pasta is sold in 500 g packs with a shelf life of 36 months.
Most shapes cook in 12–13 minutes; paccheri and mezzi paccheri need about 14 minutes. The long shapes suit sauces such as carbonara or aglio e olio, and the tubes work well with amatriciana or in baked dishes. The company's egg products have their own pages: La Campofilone Pasta all'uovo and La Campofilone Maccheroncini di Campofilone IGP.
Facts
| Raw material | Durum wheat semolina (wheat grown and milled in Italy) |
|---|---|
| Main use | Egg-free dried pasta for tomato, vegetable and meat sauces and baked dishes |
What it includes
- La Campofilone Bucatini
- La Campofilone Busiata di Sicilia
- La Campofilone Fusilli
- La Campofilone Linguine di Semola
- La Campofilone Mezze Maniche
- La Campofilone Mezzi Paccheri
- La Campofilone Paccheri
- La Campofilone Penne Rigate di Semola
- La Campofilone Rigatoni
- La Campofilone Spaghetti
- La Campofilone Spaghettoni
- La Campofilone Tortiglioni
How it connects to Pasta
La Campofilone Pasta di semola → kind of → Dry durum wheat pasta → kind of → 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- La Campofilone, Dry durum wheat pasta
- Similar and different
- Spaghetti, Penne, Rigatoni, Linguine, Fusilli, Tortiglioni, Paccheri, Mezze maniche, Spaghettoni
Frequently asked questions
What is La Campofilone Pasta di semola made of?
Only durum wheat semolina; the producer says the wheat is grown and milled in Italy. It contains no eggs.
How long does it cook?
Most shapes take 12–13 minutes; paccheri and mezzi paccheri about 14 minutes.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Penne — Short pasta tubes cut diagonally at the ends, smooth or ridged (rigate); the name means “pen” in Italian.
- Mezze maniche — Short, wide tubes of dry durum wheat pasta about 2.5–3 cm long, usually ridged — roughly half the length of rigatoni.
Similar
La Campofilone Maccheroncini di Campofilone IGP · La Campofilone Pasta all'uovo · Afeltra Biologica 100% Grano Italiano · Divella Pasta Trafilata al Bronzo · Rummo Maxima · Liguori Biodinamica IGP