Marcozzi Maccheroncini di Campofilone IGP
Marcozzi Maccheroncini di Campofilone IGP: dry egg pasta in ribbons rolled into nests by Marcozzi (Marcozzi Maccheroncini di Campofilone IGP range); ingredients: durum wheat semolina, eggs 35.3%.
Marcozzi Maccheroncini di Campofilone IGP is dry egg pasta in ribbons rolled into nests made by the Italian brand Marcozzi. The product belongs to the Marcozzi Maccheroncini di Campofilone IGP range. It is sold under the EU protected geographical indication “Maccheroncini di Campofilone IGP”.
Ingredients: durum wheat semolina, eggs 35.3%. Cooking time according to the official site: 1–2 minutes. Dimensions given by the brand: length 45-55 cm, width 1 mm, thickness 0.6-0.7 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.
Ribbons are the traditional partner of slow-cooked meat ragù, mushroom sauces and butter-based dressings. Classic dishes for this shape: Bolognese sauce. Allergens: gluten, egg.
Facts
| Raw material | Durum wheat semolina, eggs 35.3% |
|---|---|
| Duration | 1–2 min |
| Main use | Bolognese sauce |
| House range | Marcozzi Maccheroncini di Campofilone IGP |
How it connects to Pasta
Marcozzi Maccheroncini di Campofilone IGP → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Maccheroncini di Campofilone IGP, Maccheroncini di Campofilone
Frequently asked questions
How long do you cook Marcozzi Maccheroncini di Campofilone IGP?
1–2 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Maccheroncini di Campofilone IGP?
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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