Marcozzi Maccheroncini di Campofilone IGP
Marcozzi's PGI egg pasta of Italian durum wheat semolina and 35% fresh eggs, rolled under 0.7 mm and dried on paper sheets; also organic.
Marcozzi Maccheroncini di Campofilone IGP are the protected egg pasta of Campofilone as made by the Marcozzi family. The production described on the official site is as follows: durum wheat semolina from Italian fields and 35% fresh eggs from free-range hens, kneaded for 30–40 minutes, rolled into a sheet thinner than 0.7 mm and cut very fine.
Workers place the strands by hand on paper sheets with the tip of a knife and fold the edges; the sheets are dried slowly at low temperature, and two sheets are packed by hand into each box. The company recalls that the Marche region recognised the maccheroncini as a traditional product in 1998 and that they became a PGI in 2013. An organic version, Maccheroncini di Campofilone IGP BIO, is also made.
Like all Maccheroncini di Campofilone, these are dried egg pasta that cook very quickly; they are served with meat ragù, light fish sauces or in broth.
Facts
| Raw material | Italian durum wheat semolina, fresh eggs 35% |
|---|---|
| Main use | Fine PGI egg pasta for ragù, sauces and broth |
What it includes
How it connects to Pasta
Marcozzi Maccheroncini di Campofilone IGP → kind of → Egg pasta → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- Marcozzi, Maccheroncini di Campofilone, Egg pasta
- Similar and different
- Tagliolini
Frequently asked questions
How much egg is in Marcozzi Maccheroncini di Campofilone IGP?
According to the company, fresh eggs make up 35% of the dough; the rest is Italian durum wheat semolina.
Is there an organic version?
Yes, Maccheroncini di Campofilone IGP BIO.
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.
- Tagliolini — Thin long ribbons of pasta wound into nests; De Cecco sells them dry and as egg pasta.
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
Similar
Marcozzi Pasta all'uovo · Spinosi Maccheroncini di Campofilone IGP · Marilungo Maccheroncini di Campofilone IGP · De Carlonis Maccheroncini di Campofilone IGP · La Campofilone Maccheroncini di Campofilone IGP · Leonardo Carassai Maccheroncini di Campofilone IGP