Marcozzi Linguine di Campofilone
Marcozzi Linguine di Campofilone: long, flat dry pasta shaped like a narrow ribbon by Marcozzi (Marcozzi Pasta all'uovo range); ingredients: durum wheat semolina, eggs 35.3%.
Marcozzi Linguine di Campofilone is long, flat dry pasta shaped like a narrow ribbon made by the Italian brand Marcozzi. The product belongs to the Marcozzi Pasta all'uovo range.
Ingredients: durum wheat semolina, eggs 35.3%. Cooking time according to the official site: 2–3 minutes. Dimensions given by the brand: length 45-55 cm, width 2 mm, thickness 0.7-0.8 mm. Pack sizes: 250 g, 2 kg. The pasta is drawn through bronze dies, which gives it a rough surface that holds sauce well. It is dried slowly at a low temperature.
The flat surface carries pesto, seafood and other smooth sauces that cling to it. Classic dishes for this shape: pesto and aglio, olio e peperoncino. Allergens: gluten, egg. As with any pasta, use plenty of salted boiling water and toss it with the sauce straight after draining.
Facts
| Raw material | Durum wheat semolina, eggs 35.3% |
|---|---|
| Duration | 2–3 min |
| Main use | Pesto, aglio, olio e peperoncino |
| House range | Marcozzi Pasta all'uovo |
How it connects to Pasta
Marcozzi Linguine di Campofilone → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Pasta all'uovo, Linguine
Frequently asked questions
How long do you cook Marcozzi Linguine di Campofilone?
2–3 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Linguine di Campofilone?
Durum wheat semolina, eggs 35.3%.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- 🥚 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.
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