Marcozzi Tagliatelle di Campofilone
Marcozzi Tagliatelle di Campofilone: dry egg pasta in ribbons rolled into nests by Marcozzi (Marcozzi Pasta all'uovo range); ingredients: durum wheat semolina, eggs 35.3%.
Marcozzi Tagliatelle di Campofilone is dry egg pasta in ribbons rolled into nests 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: 3–4 minutes. Dimensions given by the brand: length 45-55 cm, width 6 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.
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. 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 | 3–4 min |
| Main use | Bolognese sauce |
| House range | Marcozzi Pasta all'uovo |
How it connects to Pasta
Marcozzi Tagliatelle di Campofilone → contains → Semolina ← contains ← 🍝 Pasta
Links
- What it contains
- Semolina, 🥚 Chicken egg, 🌾 Durum wheat
- Part of
- Marcozzi Pasta all'uovo, Tagliatelle
Frequently asked questions
How long do you cook Marcozzi Tagliatelle di Campofilone?
3–4 minutes, according to the official Marcozzi website.
What are the ingredients of Marcozzi Tagliatelle 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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