Marilungo
Egg pasta maker in Campofilone, Marche, founded in 1958; makes Maccheroncini di Campofilone PGI from Central Italian semolina and Marche free-range eggs.
Marilungo – in full La Pasta di Campofilone Marilungo – is an egg pasta maker in Campofilone in the province of Fermo, Marche, Italy. According to the company, it was founded in 1958 and specialises in egg pasta, following a method drawn from the home cooking of local housewives; it describes its workshop as a pasta “boutique”.
The company states that it uses coarse first-extraction semolina from durum wheat grown in Umbria, Marche and Tuscany and fresh eggs from free-range hens in the Marche, with no water added. The dough is kneaded and partly cut by hand and rolled into a thin sheet; the pasta is laid on paper sheets and dried slowly at low temperature for 24 to 36 hours, losing about 40% of its weight. Drying and packing are done by hand, and the pasta cooks in under two minutes.
The range comprises 34 types of egg pasta, among them Marilungo Maccheroncini di Campofilone IGP and Marilungo Pasta all'uovo with long cuts such as tagliolini, fettuccine, tagliatelle and pappardelle, flavoured specialities and short shapes such as penne and fusilli. There is also an organic line. The company recalls that in 2013 the maccheroncini became the first egg pasta in Europe with PGI status.
Facts
| Year founded | 1958 |
|---|---|
| Country | Italy |
| Region | Marche (Campofilone, province of Fermo) |
| House range | Maccheroncini di Campofilone IGP; Pasta all'uovo |
What it includes
How it connects to Pasta
Marilungo → kind of → Pasta brands and producers → kind of → 🍝 Pasta
Links
- What it contains
- 🥚 Chicken egg, Semolina
- Part of
- Pasta brands and producers
- Similar and different
- Maccheroncini di Campofilone
Frequently asked questions
When was Marilungo founded?
According to the company, in 1958 in Campofilone.
What is Marilungo pasta made of?
First-extraction durum wheat semolina from Umbria, Marche and Tuscany and fresh Marche eggs, with no water.
How long does Marilungo pasta cook?
According to the company, under two minutes; 250 g serve four people.
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.
- Maccheroncini di Campofilone — Dried egg pasta with an EU protected geographical indication: very fine strands 0.8–1.2 mm wide of egg and semolina or flour, made in Campofilone, Marche.
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